Banana bread and I have a real love connection. We go way back…seven years to be exact…
You see, this recipe for banana bread comes from my good friend Betty, Betty Crocker that is.
I love my banana bread so much because it is the first recipe I really tried after getting married. I remember it well, I received the Betty Crocker Bridal Edition Cookbook for a wedding gift.
Before marriage I had visions of a maid doing all of my cleaning and a personal chef cooking all of our meals. Then it hit me…I was knocked into reality with brutal force…the maid and chef…she lived in the house all right…her name was Katie! Yep, that was my new role as wife.
I figured out pretty quickly that I better learn to cook real food because we couldn’t subsist on cookies and pies, so I flipped through that cookbook. Before I knew it I was rockin’ the banana bread, mandarin salad, and garlic cheese biscuits everywhere I went (those were quickly our favorites from the book).
I think I surprised everyone by quickly becoming a domestic diva!
Through it all I learned that…
I like Betty. We bonded and I learned that she would never let me down.
I like cooking. I learned to love it actually, hence this little blog. I like cleaning. Okay, I am still working on that one…
1 1/4 cups sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda and salt until moistened. Stir in nuts. Divide batter evenly between pans.
Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.