With plans rolling around in my head for a few new recipes this week, of course, life would throw a little curve-ball. It wouldn’t be life otherwise! Yesterday my beautiful daughter walked in the door after school with strangely sunken red eyes and a raging fever. Sigh. I was beyond thrilled that I had dinner ready earlier in the day so that I could give her some attention and some Mommy time. I have no idea how she made it through the day at school…
Anyway, the planned post for today may happen yet, we’ll have to see. In the meantime though, here is an oldie, but a goodie for you. I blogged about it way back in August of 2005, and oddly enough, it’s the most searched-for recipe I have in my Recipe Trove. Anyone who’s been around Tummy Treasure for a while knows of my love for quick breads and all things cakey. And there really is nothing like a great slice of Banana Bread for breakfast, lunch, dinner, or snack. Sometimes I make it with nuts, sometimes without. Sometimes I use bananas that have been lying around for a while, and sometimes I actually buy bananas in their browned and discounted state just for banana bread.
This recipe is my favorite. I seldom branch out and try other versions, because this is the one that I hold as my standard. It tastes equally good with butter or margarine- use whatever you happen to have on hand, and use the blackest bananas you have that aren’t rotten for the ultimate sweetness.
Banana Bread
1 stick margarine or butter- room temperature
1 1/4 C. sugar
2 large eggs
1 1/2 C. mashed ripe banana (about 3-4 medium bananas)
1/2 C. buttermilk
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. chopped walnuts (if desired)- occasionally I will add chocolate chips as well
1. Preheat oven to 350.
2. Grease bottoms only of two loaf pans
3. Combine butter and sugar, mixing well. Add eggs, mix in thoroughly. Add bananas, buttermilk, and vanilla.
4. In a separate bowl, combine the flour, salt, and baking soda. Stir well to evenly distribute.
5. Mix the dry ingredients into the wet ingredients just until combined. Fold in nuts, if desired. Divide mixture into two loaf pans and bake at 350 for 45-60 minutes. Time will depend on the size of your loaf pans.