I always end up making banana bread at the end of the week when we have leftover ripe bananas. When making banana bread, the riper the bananas the better, so don’t be afraid to use them even if they are really mushy.
The recipe I have originally called for milk, but through trial and error I’ve decided that buttermilk produces a better result. Feel free to try it both ways to see what you prefer.
Banana Bread (yields one loaf)
Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
2 eggs
2 ripe bananas, mashed
1/2 cup buttermilk
1 cup sugar
Preheat oven to 350F.
In a medium bowl combine dry ingredients (flour, baking powder, baking soda, salt). In a separate bowl cream sugar and butter with an electric mixer. Beat in eggs. Mix in buttermilk and mashed bananas. Slowly mix in the dry ingredients and continue to beat until well combined.
Pour into a greased loaf pan and bake for 50-55 minutes, or until golden brown.
