Over the years, I have tried many different banana bread recipes, and finally put together my favorite based upon a couple of books. I love those cook books you get at small churches where all the ladies put their most beloved recipes together. This is the ONLY source for homemade, country cooking when I want some comfort food. So, here goes. . . .
Annie's Banana Bread
3/4 c. Butter 1 tsp Baking Soda
1 1/2 c. Sugar 1 tsp. Baking Powder
1/4 c. Brown sugar 1/2 tsp. Nutmeg
1/2 tsp. Vanilla 3/4 tsp. Salt
1 tsp. Lemon Juice 1 c. Buttermilk
3 Eggs 1 c. Nuts (I like pecans)
3 Bananas, mashed
3 c. All-Purpose Flour
In a large bowl, cream butter and sugars; add vanilla, lemon juice and eggs. In separate bowl, mix dry ingredients. Add dry ingredients, buttermilk, and bananas to large bowl. Mix well. Fold in nuts.
Bake in two loaf pans for 40-50 min on 350 degrees. Or fill muffin tins 2/3 full and bake about 15 min, or until golden brown and a toothpick comes out clean. Be sure to grease your pans well!
When it's done, let cool for a min or two, then loosen the sides with a knife and turn over onto a cooling rack or plate. It will stick more the longer you wait.
Substitutions: I understand that most people don't have buttermilk on hand, but you can use 1/2 milk and 1/2 sour cream, or put a table spoon of apple cider vinegar in your milk. This just adds another dimension of flavor.
Well, my first batch just came out of the oven! Smells wonderful. I'm going to pour myself a glass of milk and kick back and enjoy all my hard work.
