Aug 28
Banana BreadLeave a comment

I love bananas, the problem is eating them up before they are ripe. There are several options you have when you have overripe bananas, you can peel them and freeze them for use in smoothies later on, make banana pancakes, or my favorite…banana bread. This recipe comes from my Granny, I get a lot of my inspiration from her and my mom. I aspire to be a great cook and baker like them. You can use this recipe to make mini loaves, muffins, or a whole loaf. The baking time is for the whole loaf, but you can adjust based on what type of pan you have. This bread also freezes very well so if you have double the amount of bananas, make two loaves, and freeze one.

Recipe by Agnes Mucha

What you’ll need:
2 ripe bananas
2 eggs
1 3/4 cup flour
1 1/2 cup sugar
1/2 cup vegetable oil
1/4 cup + 1 tbsp. buttermilk*
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 cup walnuts (optional)

*If you don’t have buttermilk, you can always make your own by adding 1 tbsp of white vinegar to about 1 cup of regular milk. Let stand five minutes and use the amount you need.

What you’ll do:
Preheat oven to 325 degrees. Mash bananas in a bowl. Add all the ingredients except the nuts to the mashed bananas and mix well. Add in the nuts (if using) once the batter is well mixed. Spoon into buttered and floured loaf pan. Bake for 1 hour and 20 minutes.

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