Mel's Kitchen Cafe Buttermilk Banana Bread: Difference between revisions
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|Source=[http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html My Kitchen Cafe] | |Source=[http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html My Kitchen Cafe] | ||
|Yield=1 large loaf | |Yield=1 large loaf | ||
|Rating={{ | |Rating={{good}} | ||
}} | }} | ||
''From "My Kitchen Cafe:"'' | ''From "My Kitchen Cafe:"'' | ||
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Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until 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. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans). | Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until 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. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans). | ||
Note: 1 9x5" loaf pan has to cook for much longer than the stated time and browns too quickly around the edges. Try two 8x4" pans next time. | |||
[[Category:Quick Breads]] | [[Category:Quick Breads]] | ||
[[Category:Bananas]] | [[Category:Bananas]] | ||
Revision as of 19:13, 1 November 2011
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 50-55 min |
| Source | My Kitchen Cafe |
| Yield / serves | 1 large loaf |
| Rating | Good |
From "My Kitchen Cafe:"
- Just like my favorite cheesecake, tried-and-true lasagna, incredible french bread rolls, this banana bread is my all-time favorite if it's kind. In fact, it is the only banana bread recipe I've made in years. Unlike the dark-flecked variety of banana bread (which is delicious in it's own right), this bread is light, both in color and texture, and it has a wonderful buttery crust that is my favorite part. Buttermilk is the secret ingredient and I haven't found a substitute (even homemade buttermilk) that works as good as the real thing. Yum - it is delicious! It should come as no surprise that this recipe comes from my Aunt Marilyn!
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs, well beaten
- 1 cup mashed bananas (I use about 3 average sized bananas)
- 4 tablespoons buttermilk
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- dash baking soda
Preparation
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until 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. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Note: 1 9x5" loaf pan has to cook for much longer than the stated time and browns too quickly around the edges. Try two 8x4" pans next time.
