Wednesday, September 7, 2011

Best Banana Bread EVER!

Does everyone have a tried-and-true, best banana bread recipe? I do. Nothing I learned at the CIA either. Nope. You just cannot beat Betty Crocker's recipe. Love it. And can I confess that my favorite part of the bread is the top - that kinda sticky top that you just don't get anywhere else? Aaron likes the end pieces, which is just fine with me.

By the way, do not leave out the nuts. Unless you are allergic, you should really put nuts in just about everything. We have a very short list of things that should not have nuts. Banana bread is not on that list.

Betty Crocker's Banana Bread

1 ¼ c. sugar

½ c. butter, room temp.

2 large eggs

1 ½ c mashed ripe bananas (3-4 medium)

½ c. buttermilk

1 t. vanilla

2 ½ c. flour

1 t. baking soda

1 t. salt

1 c. chopped nuts

Now can I just say creaming method and be done? Please? Okay, okay. Cream the butter and sugar until it's light (and I mean light!) and fluffy. Add in eggs, one at a time. Dump in the bananas and vanilla. I stir together the dry ingredients, then add that whole mess after the bananas. Others will have you do it in batches, beginning and ending with blah blah blah. Just pour in the dry, pour over the buttermilk, and mix it on low until it just comes together. And don't leave out the nuts. I take it off the mixer, give it a good scrape and stir with my spatula, then pour it into the bread pans. Bake at 350 until it's done. Don't ask me how long - at least an hour-ish. Every oven is different. In Seattle, it took over an hour. Here in Moscow, it's right at an hour.

There are those who might add things like chocolate chips, but that's really not for me to judge on. I did make a banana pound cake the other day that was a dead ringer for banana bread, but you put in a layer o' hot fudge. Now that's awesomeness.


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