>This is one of my favorite recipes, one for banana bread. As a matter of fact, in 1st grade, we wrote and published a cookbook for World Vision magazine, and my recipe for banana bread was printed in it. One of the highlights of that recipe is that it reads, “It has one nut in it.” I wouldn’t trust that recipe, but I would this one. As a matter of fact, as I type this, I have two loaves in the oven.
BANANA BREAD (1 loaf)
*Heat oven to 350 degrees
3/4 c. sugar
1/4 c. butter, softened
3/4 c. mashed bananas (1 1/2-2 bananas)-hint: I just mash, and leave lumpy, and get compliments
1/4 c. buttermilk (I use 2%, because I have that on hand)
1/2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts (opt. I don’t use them because my husband doesn’t care for them)
*1/2 bag of semi-sweet chocolate chips (opt. I do use this from time to time and people rave about it)
Mix sugar and butter in large bowl. Stir in egg until well blended. Add bananas, milk, and vanilla. Beat until smooth. Stir in remaining ingredients except nuts (or choc. chips), then stir in nuts. Bake until wooden toothpick comes out clean. Cool 5 minutes. Loosen sides of loaf from pan, remove. Cool completely before slicing. Wrap tightly and store at room temperature 4 days, or refrigerate up to 10 days.
I often make two loaves at once, with my leftover bananas. Today I used 4 bananas for 2 loaves. If my husband could have his way, he’d want 5 or 6. I have to remind him that it messes with the recipe then.