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Banana Rama

I found the best deal in town last week at the grocery store.  Giant Eagle had bags of ripe, ready to eat or bake, bananas.  Since banana bread works best with bananas just past their prime, it was perfect.  And only .99 cents for about 3 pounds of bananas!

And I found out from my domestic goddess mum that you can mash bananas up and freeze them if you don’t have enough time to bake the bread!

Ridiculously Amazing Banana Bread

My mum found this recipe through “Taste of Home” and it’s listed through them as the “best ever banana bread” and it really is.  It gets a nice crust to it, but stays moist and wonderful.  The bread won’t last long at all.

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.