Banana bread is one of my favorite "dessert" breads. It's sweet, but not overly so. And it's a wonderful way to use up those last few bananas from the bunch that we never seem to eat in time.
This is a great breakfast bread too. Slightly toasted with a bit of cream cheese spread on top, and paired with a cup of good black tea. Simply delicious.
If you have almost-gone bananas but don't feel like using them up yet you can store them in the freezer. Just peel them and put them in a bag, then pop them in the freezer. They'll be a little watery when they defrost but since they are going in bread it won't matter!
This recipe is from my Betty Crocker cookbook and I have not deviated it from it all (aside from using vanilla yogurt as substitute for buttermilk sometimes. It's delicious that way). It's just plain ol' good the way it is.
And Ben will eat. Which is always a plus.
Banana Nut Bread - Makes 2 loaves
1 1/4 C sugar
1/2 C butter, softened
2 large eggs
1 1/2 C mashed bananas (about 3)
1/2 C buttermilk or vanilla yogurt
1 tsp vanilla
2 1/2 C flour
1 tsp baking soda
1 tsp salt
1 C chopped nuts
Preheat oven to 350 degrees and grease two 8x4 inch loaf pans.
In a large bowl or mixer mix together butter and sugar until well blended. Stir in eggs and mix. Stir in bananas, buttermilk and vanilla. Beat until smooth. Stir in the flour, baking soda and salt until just moistened, then stir in the nuts. Divide batter evenly between pans.
Bake for about an hour, or until they pass the toothpick test. Cool for 10 minutes, then turn out and cool completely before slicing.
This post is linked up to :: Tasty Tuesday at Balancing Beauty & Bedlam