Banana Bread

I had two ripe bananas on the counter and with the cool weather we’ve been having I decided to turn the oven on and make banana bread. This recipe is from one of my mother’s many Iowa farm cook books and unfortunately I don’t have the originators name. I changed the mixing method a little bit to help lighten the texture and also added a tiny amount of vanilla. I love this bread because it is simple and you are not overwhelmed by any one ingredient. The butter is balanced with the banana and sweetness of the sugar to make a tender bread that reminds me of home. Enjoy!

Mise en place
2 c. flour
1 teaspoon baking soda
1 teaspoon salt
½ c. butter (1 stick)
1 c. sugar
2 – 3 bananas
2 eggs
½ c. butter milk*
1 t. vanilla

*You can make a quick buttermilk by combining 1 1/2 teaspoon of white vinegar into a measuring cup and fill with milk to the 1/2 c. line with milk to make 1/2 cup of buttermilk. Let it sit on the counter for 10 minutes allowing the vinegar to work its magic.

  • Preheat oven to 350 F
  • Wipe the a loaf pan with the butter wrapper or spray with canola oil. Dust with flour if you are not using a non-stick pan.
  • Combine the flour, salt and baking soda in a small bowl and stir with a whisk to incorporate.
  • Combine the eggs and buttermilk in a small bowl and whisk to combine.
  • In a large bowl, using a hand mixer, cream the butter. Add the sugar and cream until fluffy. Add the bananas and mix until well combined
  • Next add the dry and wet ingredients. Use a rubber spatula and begin with the flour mix, add 1/2 c. and mix until barely combined. Next add some wet and mix until just combined. Keep going until all of the wet and dry are combined.
  • Pan and bake for 50 minutes or until the center of the loaf is barely firm.
Banana Bread
Banana Bread

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Kitchen Composure

Doing what I can, with what I have, in my kitchen.

One thought on “Banana Bread

  1. I tried a modified version of this last night in hopes of making it a little healthier. I used half a.p. flour and half whole wheat flour. I cut down the sugar and used part brown sugar. I also cut down the butter. The texture and flavor we great however it had a strange bitter after-taste. I think the acid from the buttermilk and acid from the brown sugar was too much. I’ll continue to modify and post later.

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