Growing up I learned to cook from my mom, mostly desserts, on Sunday afternoons. As I grew older I branched out. Once I got on my own, I still loved to make brownies and cookies but banana bread became an absolute favorite of mine! Still dessert-y I guess if you add all that sugar.
Many years ago I found this recipe that I have stood by and loved. Then I fell upon this recipe a while back looking for ways to use my my extra buttermilk. Not that we ever have much leftover due to all the pancakes and waffles we consume in this house...but sometimes. And WOW, that one little extra ingredient makes good banana bread amazingly delicious banana bread. I have cut back the sugar and added in whole wheat flour to make it a bit healthier and it's still super moist and absolutely delicious!
We all go bananas for this bread.
Buttermilk Banana Bread
4 Tbsp. unsalted butter, melted and cooled
1/2 cup sugar
1 1/2 cups mashed banana
1/4 cup buttermilk
1 tsp. vanilla
1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
Preheat oven to 350 degrees F. Grease a 9x5 loaf pan and set aside.
In a mixing bowl, whisk together butter, sugar and bananas. Add eggs, buttermilk, vanilla and whisk together. Add in dry ingredients and stir batter until moistened and just combined.
Pour batter into greased loaf pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.
SOURCE: Adapted from Mel's Kitchen Cafe