Don’t ‘cha just love a very moist, full-flavored banana bread?? And aren’t your so disappointed when you go to the bother of making a batch to find it dry and tasteless?? Well, I tried this new recipe and it was definitely a pleaser and a keeper. One key ingredient is buttermilk. Buttermilk makes everything yummy. Had this bb it at bible study a couple weeks ago. My sweet and dear friend, Dorothy, brought it. She’s a great cook, so I knew I needed to make it immediately. I did, and it’s a keeper. Thanks, Dorothy! Both loaves went in a hurry!
Another key ingredient is RIPE bananas. In this household, that’s hard to find because the demand for flavorful fruit is quite high.
I see it’s called “cake” in West Texas. I’m calling in “bread” here in the heartland. Yes, it’s definitely bread!
For me, black walnuts are the nuts of choice. Maybe it’s because I’ve always had black walnuts in all our goodies since the beginning of my time. We are surrounded with black walnut trees in Iowa, so I’m very used to their distinct flavor. What’s your favorite?
In order to eat a slice of banana cake bread CORRECTLY, one must slather it in butter……..not margarine….not olive oil……not “I Can’t Believe It’s Not Butter………………….butter. Yes, slathered. And by all means, pair it with a very good cup of coffee…..maybe 2 when you have your second piece, because, you will.
