Tuesday's Treat: Banana Bread

Tuesday, March 10, 2009
This morning when I came downstairs into the kitchen, I had 3 brown bananas staring at me, practically screaming at me to turn them into banana bread. I have never been able to find a banana bread recipe that I've liked enough to use it twice. The bread either turns out too dry, too bland, too dark, too sugary. It's always something.

Today, I decided to try a recipe from one of my mother's Pennsylvania Dutch/Amish cookbooks. What attracted me to this recipe is that it's made with buttermilk. I tried it, and LOVED, LOVED, LOVED it. If you enjoy banana bread, this recipe is a keeper!

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas (about 3 small bananas)
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans.
Mix well.
Pour into prepared loaf pan and bake 1 hour or until a cake tester inserted in the center comes out clean.


Anonymous said...

Mmmm...that would go great with Starbucks! Very cute little chef you have working in the kitchen. xoxox

Anonymous said...

This sounds great!! I have a good recipe from the Mrs. Field's cookbook...but I like the buttermilk in yours!!