First off, congratulations to Amanda, the winner of my spices giveaway! Check your email, Amanda, and send me your address so I can get them in the mail to you.
Now on to this banana bread. I started making it this summer and since the moment the first loaf came out of the oven, it became my favorite banana bread. In fact, I made it three times that first week because my family just couldn’t get enough. Which is one reason why I never got a very good photo of it. It seems to disappear before I have a chance to grab my camera.
Atypical of most banana breads, it has a fine, light texture and has a crispy, buttery crust. It is super sweet and with a perfect banana flavor. The only problem I have with it is that it bakes up flat. I even bought new baking powder and soda, and still, flat. I think this must be the result of the same thing that happens with “sad” cakes (the ones that sink in the middle) that have a high ratio of fat and liquid to dry ingredients. But, just as sad cakes are incredibly moist, so is this bread. And I seem to be the ONLY person that can’t bake it up with a dome on top. Check out the original recipe to see Mel’s pictures. And then check out my friend Cheryl’s loaf of this bread. They’re beautiful. Maybe it’s the climate here, or our altitude, or perhaps my kitchen is cursed, but based on the other photos, I’d have to say your loaf will probably bake up much nicer than mine.
And even if it doesn’t, it will disappear just as fast. It’s wonderful!
Buttermilk Banana Bread
1/2 cup butter, softened
1 1/2 cups sugar
1 cup mashed ripe bananas (I use about 3 average-sized bananas)
1/4 cup buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Preheat oven to 350 degrees. Grease and flour 1 large (9 1/4 X 5 1/4-inch) loaf pan.
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Recipe source: My Kitchen Cafe