Don’t you just love the thought of a really good banana bread when you’ve got those bananas that are too mushy to peel and eat? Not only does banana bread taste wonderful (if you have a great recipe), it is so versatile. It makes a great dessert, a side dish bread at the dinner table, a wonderful breakfast (I’ve even toasted the slices), and the perfect quick gift for a loved one or a friend in need. Of course it must be served with the real thing…….butter…….and lots of it! Margarine just doesn’t cut it.
I’m always looking for the perfect recipe—one that tastes awesome—-one that bakes up just right so there is no “batter spot” in the middle, and one which has a lovely appearance. I think I’ve found just the one! This recipe is right on the package of the Gold Medal Flour. I figured, “if its good enough for the Gold Medal folks to help sell their brand and all, I’ll just give it a try. I tweaked it just a bit and this is what I came up with. I skimmed over the recipe seeing there was buttermilk, so I knew it would be moist.
- 1¼ C sugar
- ½ C butter or margarine, softened (I use butter)
- 2 eggs
- 1½ C mashed very ripe bananas (3 to 4 medium)
- ½ C buttermilk
- 1 t vanilla
- 2½ C flour (I used God Medal, of course
- 1 t. baking soda
- 1 t salt
- 1 C chopped black walnuts
- 1 C shredded coconut
- Heat oven to 350 degrees. Grease bottoms only of 2 8x4 " loaf pans
- In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, soda, salt, coconuts and nuts just until moistened. Pour batter into pans.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans and remove to cooling rack. Cool about 1 hour before sliceing. Serve with butter.
Decided to share with my Dad.
He’s stopping in for lunch and it’s close to his birthday.
Now for the other loaf. 🙂
Butter. Yes. Warm vanilla frosting. Sounds good, too. Maybe both! ! !
