When I think of banana bread, I think of fall and winter. I love the way my house smells when I'm baking it. Its springtime and I know banana bread isn't usually the first thing that comes to mind, but when I happen to have 6 ripe bananas turning brown in the pantry, banana bread is always the first thing that comes to my mind.
Banana bread is always a winner in my house, especially with an extremely picky 4 year old. This recipe is a family favorite. It simple and delicious. No mixer or extra dishes necessary. A measuring cup, measuring spoons, a mixing bowl and a fork... that's it!!
BANANA BREAD
6 ripe bananas
2 cups sugar
3 eggs
2 tsp salt
2 tsp baking soda
6 Tbsp oil (coconut or canola preferably)
6 Tbsp buttermilk
4 cups flour
1 cup chopped nuts (optional)
Smash bananas in mixing bowl. Add remaining ingredients 1/2 the nuts and mix gently. Batter will be thick. Pour into loaf pans and top with remaining nuts.
Recipe bakes at 325° for 1 hour 15 mins. Makes 2 loaf pans. I used 3 smaller ones and baked them for 1 hour 10 mins.
I did things a little differently today and could see the difference in the batter. If you want simple, go ahead and follow the recipe above, that's the one I usually follow. Today, all of my bananas were ripe, but not all of them were mushy soft. So I decided to use my new mixer and squish them up a little! I think I over mixed them, but did get most of the chunks out. The first thing I added to the bananas was the buttermilk. I happened to buy powdered buttermilk this time because the real stuff goes bad before I use it up. I mixed it with water according to the directions and it was definitely more runny than the real thing. Once all the ingredients were well blended I noticed my batter wasn't as thick as usual (due to the over mixed bananas and the runny powdered buttermilk).
Either way, they turned out delicious!! Good luck and enjoy!
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