if NOT bananas.
Yes, we had bananas, but they weren't good for anything but to either a. collect gnats b. throw in the compost heap or better yet c. make a couple loaves of banana bread.
If you have ever made banana bread you know the blacker the bananas the better the bread turns out. More moist and flavorful. Consequently, inasmuch as I already had the bad bananas, I set out yesterday afternoon to bake 2 loaves of bread. One for eating and one for freezing.
This is by far one of my most requested recipe. I've been baking this bread for over twenty years and it never gets old. It is always better the day after I bake it, but my family NEVER waits that long.
For this reason, Mr.P ate banana bread last night instead of fresh bananas! There were NO complaints - just saying.
Yes! We have no Bananas! Banana Bread
This is a family favorite and it's just about the best banana bread you'll ever taste.
MAKES 1 LOAF
- 1 1/2 cups All-Purpose Flour
- 1 cup sugar
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 Eggs, lightly whisked
- 3/4 cups Vegetable Oil
- 3 Tablespoons Buttermilk
- 1 cup Mashed Bananas, about 2 large bananas
- 1/2 cup chopped Pecans
WHAT TO DO
- Preheat oven to 325 degrees Fahrenheit.
- Grease and flour a 9 X 5 inch loaf pan. *If you notice, I use non-stick foil in my pan. If you decide to try this method, carefully mold the foil to the pan. If you don't use a gentle touch the foil will rip and batter will leak through to the pan underneath. Make sure to apply foil non-stick side up!
- Stir together the first 4 ingredients; all dry.
- Add oil, eggs and buttermilk to the dry mixture. Stir to blend.
- Add mashed bananas and pecans, stir to combine.
- Pour batter into preparted pan and place in preheated oven.
- Bake for 1 hour to 1 hour and 10 minutes. Until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Wrap and store in a cool dry place. - I don't do this. I loosen the foil and lift my bread out of the pan. Gently removing the foil, I immediately wrap my loaf in plastic wrap. I have ALWAYS done it this way. It's something I picked up during my food competition days. It make the bread more flavorful and super moist!