Monday, December 7, 2009

Going Nuts for Bananas (Banana Bread)

When ever my husband wanted to eat Banana Bread we would go to the store and buy it. For some reason even if there were lots of ripe bananas laying around the house I never had the courage to make a banana bread on my own. Maybe the reason that my husband loves it so much made me skeptical on trying it out.

Until one day when I got into my hands a recipe that seemed easy enough to make, even for me. If you know me, you know that I changed it a bit and added my touch to it. It's a fantasy way of changing things around. I want to share the recipe with you so you can all make this bread at home. Hey, this can very nicely make a great homemade Christmas gift. Homemade gifts are always in style and the presentation can go miles. Give to those you love a Banana Bread freshly baked by you.

Banana Bread


1 1/4 cups sugar
1/2 cup butter or margarine (softened)
2 eggs
1 1/2 cups mashed ripe bananas (about 3 to 4 bananas)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, optional

Note: I added to this recipe 1/2 tsp nutmeg (it made all the difference in the world, it tasted insanely delicious).


Preheat oven to 350°F
Grease bottoms of 2 loaf pans. Stir together flour, baking soda and salt. In a separate bowl mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla; beat until smooth. Stir in the flour mixture just until moistened. Finally add the nuts. Pour into pan and bake for about an hour or until toothpick inserted in the center comes out clean.

Cool for about 10 minutes. Loosen sides of pan, remove and place top sided up on wire rack. Cool completely, about 2 hours before slicing (I added a sugar glaze after completely cool and before slicing).

Wrap tightly and store at room temperature up to 4 days or refrigerate for up to 10 days. If it lasts that long, not in my house!

Holiday Note: Mini Banana Breads make great gifts. With this recipe you can easily make 10 miniature loaf pans (4 1/2 x 2 3/4 x 1 1/4 in.). About 1/2 cup each loaf. Bake 30 to 35 minutes.

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