Thursday, January 9, 2014

Sheena's Buttermilk Banana Bread

Buttermilk Banana Bread:
3/4 C butter, softened
1-1/2 C sugar
2 eggs, beaten
1 tsp vanilla
2 C sifted flour
3/4 tsp salt
1 tsp soda
1-1/2 C mashed ripe bananas
1/2 C buttermilk

Heat oven to 350 degrees.  Grease and flour pans (I never flour them and they fall right out of the pans).  Cream sugar and butter.  Add eggs and vanilla; beat well.  Add dry ingredients (If you are using a sifter for the flour, just throw the salt and soda on top of the flour before sifting into the mix) and banana; mix well.  Stir in buttermilk.  Pour batter into prepared pan(s) of choice until about 3/4 full.  Baking time depends on the pan you use.  If you use a big pan (ex. 9"x5") then it should bake anywhere between 1 to 1-1/4 hours.  Muffin pans (normal size) 30 - 40 min or so.  Mini muffin pans around 10 min.  Basically the cooking temp of the oven never changes, but the baking time varies.  Once they have a golden brown look about them, poke a skinny object in the center of the loaf (I use skewers) if it comes out almost completely clean, then the bread is done.  The pan size I used in the picture above was 5.75" x 3" x 2" and it took about 40 min to bake.  Towards the end of baking, it's very normal for the loaf to start browning too fast.  To prevent it from burning, simply place some foil around the top of the loaf for the last 10-20 min of baking.

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