Andrea’s answer to……”can I throw away these brown bananas?”

Me: “Noooooooo!!!  I’m gonna make banana bread.”

Husband:  ”You’re going to make banana bread……with those?  Really?”

Oh how I love banana bread it smells so good baking in the oven.   I do have to admit though those over ripe bananas did look pretty icky but they sure don’t taste icky when you bite into this super moist banana bread.    You’ve gotta try it.  It just may be “The Best Banana Bread” you’ve ever tasted.

I found this recipe on Pinterest from the “Life in the Lofthouse” blog.

http://life-in-the-lofthouse.com/the-best-banana-bread/

DSCN1098

“The Best Banana Bread”


3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, beaten
3/4 cup butter, room temperature
1 1/2 cups buttermilk
4 large, ripened bananas, mashed
6-7 small, disposable loaf pans

Directions: Preheat oven to 350 degrees F. Place 6-7 small loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.

In a medium bowl mix together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low-speed, just until combined. Or you can use a whisk and stir by hand until combined.

Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour batter evenly into the small loaf pans. Bake for 30-35 minutes.

Remove from oven and let cool.

**Note:  I made with this recipe four small loaves in my Pampered Chef Mini Loaf Pan and one larger loaf. Also, we like nuts in our banana bread so I chopped up about a cup or so of walnuts and added them to the mixture before baking.  This time I tried baking one of the loaves with just chocolate chips instead of nuts. It was good but I think I still prefer the banana nut the best.

 

LINKING WITH

http://futureexpat.com/2014/01/required-ingredient-bananas/

 

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