Bananas. The age old dilemma of who should eat them and who should not. When we watch our grandson Samuel, he eats a whole banana every day. Miss Mabel should eat one every day but doesn’t. I might eat one or two in a week. My husband will eat one, but very rarely. So I buy bananas every week. Some weeks they all get eaten. Some weeks they turn brown and no one wants to eat them.
So… brown bananas call for banana bread. For really good bread, you should use bread flour. It makes a lighter loaf. You should use buttermilk… the flavor and texture are superb. Lastly, you should use my recipe. It’s the best!
I do not mash my bananas. I put them in my stand mixer and whip ’em good. So: you should not mash them.
Whip 4 medium overripe bananas with your mixer. Add 1-3/4C sugar and one very soft stick of butter. When whipped, add 2 lg eggs and 1t vanilla. Mix well on medium speed.
In a separate bowl, whisk 2C flour, 1t baking soda, and 1t salt. Add the dry ingredients in two batches, mixing well after each. Add 1/4C buttermilk after each dry addition. (Total buttermilk = 1/2 cup)
Pour batter in 9 inch loaf pan sprayed with cooking spray. Bake in 350 F oven for one hour. Check with toothpick. If not done return to oven at 5 min intervals until done.
Cool pan on wire rack for 10 minutes. Turn out of pan and cool completely on rack. Wrap tightly with foil when cool.
So, remember your new shoulds and should nots for fabulous banana bread. Remember Grammy loves you!
Love, Grammy ❤