Banana BreadOctober 14, 2015 By Cathy — 2 Comments
So everyone knows the expression “when life hands you lemons, make lemonade”. Well in my house, it’s “when life hands you brown bananas, make banana bread”.
It’s one of those things that I never mind making, mainly because it’s super easy and very satisfying. A slice of warm banana bread slathered with butter and cup of coffee is second only to cold pizza and coffee for The. Best. Breakfast. Ever. in my book. After all, I can only eat so many yogurts with fruit in the morning before feeling completely deprived.
Banana bread has been a constant throughout my life. Growing up, everyone in my family loved it even though the only person that ever peeled and ate an actual banana was my dad. My mom shudders at the thought of biting into one and passed down that trait to me (thanks mom). And I married the only person in the world that likes bananas even less than me. He can’t even peel one without cringing.
But the weird thing is, we all love banana bread. In fact I pretty much love bananas in any form other than straight out of the peel. Muffins, cakes, pies, and oh those crispy plantains sautéed in butter…be still my heart.
My Grandma Ruth made the best banana bread and we used her recipe religiously over the years. My mom often had one waiting for us when we came home from school and soon it became my job to turn those sweet, brown bananas into a treat instead of trash. I would come home after school to a pretty straightforward note from my dad…”banana bread” propped next to the fruit bowl and I’d get to work.
I’ve made some variations to Grandma Ruth’s recipe over the years, but it’s pretty close to the original. Her recipe called for shortening, which I’ve replaced with butter; sour milk, which I’ve switched to buttermilk and I’ve added a healthy pinch of cinnamon and splash of vanilla for extra flavor. We’re in the “no nut” camp in my house, but you could toss in a handful of toasted pecans or walnuts to yours, or even a cup of chocolate chips if chocolate is your thing. Whatever your preference, slice it when it’s still warm and add a smear of butter. Breakfast is served.
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ⅓ cup butter, softened
- 2 eggs
- 3 Tbsp. buttermilk
- 1 cup mashed banana (mash well with a potato masher or large fork)
- 2 cups all-purpose flour, sifted
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ tsp. cinnamon
- 1 tsp. vanilla extract
- 1-2 Tbsp. turbinado sugar, for topping
- Preheat oven to 350 degrees.
- Coat a 9x5x3 loaf pan with nonstick cooking spray. Set aside.
- Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine mashed banana and buttermilk in a small bowl.
- Add banana mixture to creamed mixture and beat on med speed until combined, about 1 minute.
- Combine flour, baking powder, baking soda, salt and cinnamon in small bowl.
- Add dry ingredients to wet mixture, mixing until just combined.
- Stir in vanilla, being careful not to over mix.
- Pour batter into prepared pan and sprinkle top with turbinado sugar.
- Bake for one hour or until a toothpick inserted into the center comes out clean.
- Let banana bread cool in pan for 10 minutes before removing to cool on a wire rack.
- Serve warm or cooled to room temperature.