Nothing beats warm banana bread for breakfast. Yum! What a great way to use up those bananas that are overly ripe. This recipe makes a very moist and delicious loaf. I don't usually have buttermilk in my fridge so I always make my own. You would just need to add 1 tbsp of vinegar or lemon juice to a 1 cup measuring cup. Then add milk so that it fills the cup up. Wait 5 to 10 minutes for the milk to sour and you have buttermilk! The recipe below only uses 1/3 cup of buttermilk so it is adjusted to the right amounts. Also, if you want an extra sweet topping, sprinkle the bread with cinnamon and sugar before baking. I truly think this is the best banana bread I ever tasted! Enjoy!
Best Ever Banana Bread
(Slightly adapted from www.allrecipes.com)
2 eggs, beaten
1/3 cup buttermilk or (1 tsp white vinegar or lemon juice with enough milk to make 1/3 cup; let sit and sour for 5 to 10 minutes)
1/2 cup vegetable oil
1 cup mashed bananas
1 cup white sugar
1/2 cup brown sugar
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
1/2 cup chopped pecans (optional)
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugars, flour, baking soda, salt , vanilla extract and cinnamon (optional). Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
If desired, top with a sprinkle of cinnamon and sugar for an extra crunchy sweet topping before baking!
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