Post by BurbsFoodie contributor Holly Flynn
Butter. Eggs. Sugar. Three simple ingredients that transform into countless edible treasures. To me, this trio equates to baking and speaks to my heart. The smell of sugar. The sound of the mixer blades hitting the bowl as they’re creamed together. The resulting pale yellow fluff. Add a few more ingredients and you’ve got a vast array of cookies, cakes, cupcakes, muffins and, in this case, bread. Banana bread.
Simple yet oh-so-satisfying. Dense. Never dry. And, if it lasts more than an hour or so, the flavor intensifies with time.
- 4 ripe bananas, mashed
- 3/4 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter milk
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees. Grease & flour a large bread pan.
- Cream the butter, eggs and sugar together. Next dump in the bananas. Then add in one cup of flour, the salt and the baking soda. Mix until combined. Add in the second cup of flour. Mix again. Pour in the buttermilk and the vanilla. Mix yet again until the milk is well incorporated. Pour the batter evenly into the prepared pan. Bake for 1 1/2 hours (90 minutes).
- This recipe is forgiving. I don’t sift the dry ingredients. I don’t alternate adding dry and wet ingredients. The bananas get added in whenever I feel like it, oftentimes whole. Yet, it still turns out. Every. Single. Time.
- Powered buttermilk can be a lifesaver in recipes where you only need a small quantity. It is available in most grocery stores. Just follow the directions on the canister to prepare the amount of buttermilk you need. It beats buying a carton of buttermilk and having lots left over and you’ll always have it on hand when you need it.