I think it’s funny when people only buy a couple bananas at a time in the grocery store. I like finding the biggest bunch of bananas knowing that a few days later I’ll
have to get to make banana bread. Next time you’re in the grocery store make sure you grab a few more bananas than usual and try this recipe from Betty Crocker.
From Betty Crocker
Prep Time: 15 Minutes
Total Time: 2 1/2 Hours
Makes 2 Loaves
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1 1/2 cups mashed very ripe bananas (3 to 4 medium) *I prefer 4 for a whole batch, 2 for a half batch
1/2 cup buttermilk *I used skim milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired *I left these out
Position oven rack to the lower third of the oven (so the top of the bread is in the center of the oven). Preheat oven to 350 degrees and grease the bottom of 2 loaf pans (8.5x.5×2.5″) or 1 large loaf pan (9x5x3″). Set aside.
In a large bowl, mix together the sugar and butter. Stir in the eggs until combined. Now beat in the bananas, buttermilk, and vanilla until smooth. Finally, stir in the flour, baking soda, and salt until just combined. If using nuts, stir them in now. Pour the batter into prepared loaf pans.
Bake for 1 hour (if using 2 loaf pans) or 1 hour 25 minutes (if using 1 pan). The center of the loaf should be set (insert a toothpick in the middle of the loaf, if it comes out clean, they are done). Remove from oven and allow to cool for 10 minutes. Now loosen the sides of the pans (I use a knife for this). Place the bread, top side up, on a wire cooling rack. Allow to cool completely, about 2 hours. Slice & enjoy! Wrap the bread tightly with plastic wrap and store at room temperature for up to 4 days. Can be refrigerated for up to 10 days.
This banana bread is super moist! My only problem with the bread was my baking soda, it must need replaced because the bread came out pretty flat (still tasted delicious though).