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I’ve made many, many loaves of banana bread. But I never achieved perfection until I made this bread. You’ll never throw an old banana away again! The key to this bread is the buttermilk and the wonderful crust made by dusting the pan with sugar.
Preheat the oven to 325 degrees. Spray 2 bread pans (9 inch) with nonstick cooking spray and then dust pans with granulated sugar. Set aside.
Cream together the butter and sugar until light and fluffy. Whisk in the eggs, mashed banana (black bananas make the best bread) and vanilla. Add baking soda and salt and mix well. Add in one cup flour until incorporated, then the buttermilk, then the last cup of flour. Do not over-mix. Pour evenly into bread pans and top with toasted chopped pecans or walnuts.
Bake at 325 degrees for 40- 45 minutes or until a toothpick comes out clean.
Here’s a few other tips or options:
1. If you just can’t wait for your bananas to go black, place yellow (not green) unpeeled bananas on a baking sheet and place in a heated oven for 15 minutes. Allow to cool. Peel and mash. You can also freeze black bananas until you are ready to use them. Thaw on the counter.
2. You can put chunks of ripe but firm banana and add it to the batter.
3. Banana Bread makes wonderful French Toast. Dip slices in egg and fry in butter. Yum!