Sunday, June 5, 2011

Banana Bread

So...I had a bunch of bananas that my children refused to eat.  But, lucky for me they never refuse to eat banana bread!  They're funny like that.  One problem....I didn't have any buttermilk and didn't have enough regular milk to make my own buttermilk.  My stand-by banana bread recipe calls for buttermilk...most do.  It's 8:30 p.m., I'm in my pajama pants, and I am not going the rain no less.   I searched the Internet for a banana bread recipe that didn't include buttermilk in it's ingredients.  I wasn't very hopeful.  But low and behold I found one!  And it's wonderful.  This bread is filled with rich banana flavor and so so moist.  I quickly wrote down the recipe to make again but did not include the site. So, I can't give credit to the genius that came up with this incredible banana bread recipe. Nuts were not included in the original version but they are easy enough to throw in (1/2 cup or so). This is also super easy to double if you want more than one loaf!

Banana Bread

1 cup granulated sugar
1/2  cup (one stick) softened butter
3 medium ripe bananas, mashed (approximately 1 1/2 cups)
2 large eggs, well beaten
1 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt

Let's Get Started:

1. Preheat oven to 350°F. Lightly grease one 9-inch loaf pan.
2. With electric mixer, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well-mixed.

3. Sift together dry ingredients three times. I'm not sure why it's supposed to be sifted three times but it works! I've also used bread flour and AP flour with great results.

4. Blend with banana mixture and mix just until moistened. Do not over mix.

5. Pour batter into prepared pan. Bake 30-45 minutes, until firm in the center and edges begin to separate from pans.
6. Cool on a rack for 10 minutes before removing from pans.

Freezes well