Real Recipes From Real Home Cooks ®

banana bread

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Flavorful ripe bananas, buttermilk and crunchy nuts make this banana bread a recipe you will keep in the family.

(3 ratings)
yield 2 Loaves
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For banana bread

  • 1 1/4 c
    sugar
  • 1/2 c
    butter, softened
  • 2 lg
    eggs
  • 1 1/2 c
    mashed ripe bananas (3 or 4 medium)
  • 1/2 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 c
    chopped nuts, optional

How To Make banana bread

  • 1
    Move oven rack so that the tops of the baking pans will be in the center of the oven. Preheat oven to 350F.
  • 2
    Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or one loaf pan 9 x 5 x 3 inches.
  • 3
    Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth.
  • 4
    Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
  • 5
    Bake 8 inches loaves about 1 hour, 9 inch loaves about 1 1/4 hours, or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes.
  • 6
    Loosen sides of loaves from pans, remove from pans and place top side up on a wire rack. Cool completely, about 2 hours, before serving.
  • 7
    Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Also freezes well.
  • 8
    Variation; Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for additional mouthwatering flavor combinations.
  • 9
    No buttermilk on hand? In an emergency you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or you can substitute 1/2 cup of plain yogurt.
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