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Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.
Recipe by GoldMedal
Prep Time
15min
Total Time
3hrs25min
Servings
2loaves (24 slices each)
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Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.
Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.
Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.
No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.
*Percent Daily Values are based on a 2,000 calorie diet.
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Nice and Easy. Could use a good squeeze of Lemon Juice andsome zest to liven and brighten it up.
This was an easy and tasty recipe
Kids loved it, but not much pizzazz regarding cinnamon, nutmeg or other spices.
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