Wednesday, April 17, 2013

Banana Bread

How many of you ever have bananas that go bad before you can eat them all? It seems that this happens quite frequently in our household especially in the summer when it is hot and humid. I have a really great cream cheese banana bread recipe on here but I wanted to have a just a regular go to banana bread recipe. So I went on the hunt for one and found this great recipe at Mel's Kitchen café. This really was wonderful and my new favorite recipe for banana bread. I am one of those that loves nuts in my banana bread but my hubby doesn't so I always make it without for him but if you love nuts go ahead and add them.
Banana Bread adapted from Mel's Kitchen Café
1/2 cup butter
1/2 cup sugar
3/4 cup brown sugar
1 to1 1/2  cup bananas(3-4 ripe bananas)
2 eggs
4 T. buttermilk
1 tsp. vanilla
2 tsp  Rum flavored extract
1 3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
Cream the butter and sugars together in a large bowl. Add the mashed bananas, eggs, buttermilk, vanilla, and rum extract ad mix until well combined. In a small bowl, mix the flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix just until combined. Don't mix too much because over mixing makes a tough bread. Pour into 2 greased 8x4 inch loaf pans. Bake at 350 for 50 -55 minutes or until a toothpick comes out clean.
Note: you can use 1 cup mashed banana or 1 1/2 cup I like to use 1 1/2 cup for a stronger banana flavor but it works either way.
Note: if you have over ripe bananas and have no time to make banana bread. Don't throw those bananas away. Throw them in your freezer and store them there until you have time to make bread. Just let them thaw, mash them and use them. These make the best banana bread!!
Note: I tripled this recipe and it made 4 (9x5) loaf pans of bread. you can us smaller loaf pans or you can even make muffins with this batter as well

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