I can't believe I'm posting a recipe that involves baking. It's been way too hot to bake in the last few weeks, but a few weeks ago I did heat up the house to make this banana bread again. I originally made it on Easter for both of our family gatherings, and at both it disappeared in a flash. JR was disappointed it went so quickly and has been requesting it ever since. He describes it as "the best banana bread ever" and "bangin' good".
Whenever I buy bananas we never eat them all so I always have some on hand in the freezer. I freeze them as is with the peels on. When I need them in a recipe, I take them out and place them in a bowl of cold water until they begin to soften (generally less than 10 minutes). Peel, mash, and now they are ready to use!
Here is what you'll need:
- 1 cup flour
- 3⁄4 tsp. baking soda
- 1 cup sugar
- 1⁄2 cup oil
- 1⁄3 cup buttermilk
- 1 tsp. vanilla
- 2 eggs
- 3 very ripe bananas, mashed
Combine flour and baking soda in a small bowl.
In a large mixing bowl, combine remaining ingredients. Add dry mixture and mix until just combined, being careful not to overmix.
Pour batter into loaf pan. Bake for 60-65 minutes or until a knife or toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before cutting.
Source: Adapted from Saveur and What's Cooking Chicago via Carries Sweet Life