1¼ cups sugar
½ cup butter or margarine, softened
2 eggs
1½ cups mashed very rip bananas (3-5)
½ cup buttermilk
1 teaspoon vanilla
2½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Grease bottoms only of 2 small loaf pans (or one large).
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt until moistened. Stir in nuts. Pour into pans.
Bake loaves for 1 hour or until toothpick comes out clean in center. Be careful so that the bottoms do not overcook. Cool 10 minutes. Loosen edges and gently remove from pans and place top side up on wire rack. Cool completely, before slicing. Store in an air tight container. Good for 4 days, or refrigerate for 10 days.
Enjoy with your favorite spread!
TOTAL TIME: 3 hr 25 minutes
Variations: Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter. If you do not have buttermilk…. Mix 1 ½ teaspoons lemon juice or white vinegar and enough milk to make ½ cup. Or substitute ½ cup plain yogurt.
Make Your
Own Cookbook, It's Easy!
Turn your online
Copyright © 2007 - 2010 TasteBook, Inc. All Rights Reserved.
one moment, loading recipe.....