Wednesday, May 15, 2013

Banana Bread

I read somewhere online that you can put ripe bananas in the fridge and they will stay ripe for up to two weeks, even though their skins will turn brown.  False.  So now I'm sharing a recipe for banana bread. 

My idiot mistakes are your gain.  Your welcome.  :)

Luckily I ruined 3 large bananas, which gave me just enough mush for 2 loaves.  I've tried a number of banana bread recipes (my mom has one that is high-fiber, yet still yummy - go figure), but this one is my favorite so far.  

THE "BEST" BANANA BREAD
from Chef in Training

2 eggs
1/3 cup buttermilk*
1/2 cup vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 325 degrees.  Spray a 9x5 loaf pan with cooking spray and set aside.

In a large bowl, whisk together the eggs, buttermilk, and oil.  Add the mashed bananas, both sugars, and vanilla and mix well.  Beat in flour, baking soda, and salt just until mixed.  Pour into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean (mine usually takes a little longer).  Cool for 5 minutes, then remove loaf from pan and immediately wrap it with plastic wrap (I find this keeps it moist).  Cool completely.

*If, like me, you do not have buttermilk on hand, you can put a teaspoon of lemon juice or vinegar in the bottom of a measuring cup and then add milk to equal 1/3 cup.  Let it sit for about 10 minutes before using.

2 comments:

Patricia Coppel said...

Thanks for the recipe! I had been craving banana bread and saw your recipe pop up the other day. Gave it a try today. Had to doctor it a bit to make it vegan, but basically the same. Clint ate 3 slices tonight. It was great!

The Tall Girl Cooks said...

Glad you liked it!