Yesterday was an icky day. It was gloomy and rainy. The good news to that is that it melted some of that white stuff I'm honestly sick of seeing and it got up into the 50's. A small glimpse and hope that spring is soon to come. The bad news is that it melted snow so quickly that we have flooding all over the place and sludgy, dirty snow everywhere. Oh well, we will just keep thinking of spring!
I love, love to bake. And really one of the first things I learned to bake was banana bread. I have probably tried a million recipes. And honestly banana bread is just one of those things that is hard to mess up. It's a great way to use up those bananas that you bought because let's face it, bananas are pretty cheap. And sometimes they don't get eaten quick enough. I don't know about your house but for some reason my family avoids browning bananas like they are some bad science experiment. They will however eat them when I turn them into delicious banana bread. This recipe is winner. Super sweet and moist. How do I know? Because I may have tried it as soon as it came out of the oven. And possibly before I went to bed and then this morning for breakfast:) I just can't resist a warm piece of banana bread with butter. I hope you enjoy it too!
- 3-4 very ripe bananas
- 1 cup buttermilk
- 1/4 cup butter - softened
- 1 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350
- Grease and flour bread/loaf pan
- Mash up your nanners
- In a large bowl or stand mixer cream together butter and sugar. Beat in eggs and then add vanilla, buttermilk and bananas.
- Combine dry ingredients in a separate bowl and then add to wet mixture. Mix until just combined.
- Pour batter into pan.
- Bake for 50 minutes or until knife comes out clean.
- Hide it from the husband and kids:)
