Thursday, March 31, 2011

Best Banana Bread Recipe

Leanne's banana bread is the best ever!

I have never been a huge fan of banana bread. I've always had a "take it or leave it" attitude.  Until one of my former college roomies brought me some of her banana bread.  Talk about yummy!  It really was one of those treats you can't stop eating.   Someone asked me recently why this recipe is so good.  You know, I am not sure why.  I always dissect every recipe I get.  In fact, it's really hard for me to follow a recipe just as it is.  I usually want to add this or that.  Which is not always a good idea.  Sometimes, it turns out "fabuloso" and other times...not so much! 

Back to the banana bread.  When I dissected Leanne's recipe, it didn't seem that different from the rest.  I think the buttermilk makes it moist.  It does call for a whole lot of butter in the recipe instead of oil. Everything is better with butter, right?  I guess this is my fancy analysis- butter equals better.  Also, the banana flavor is not too intense.  This recipe is just the right parts "sweet bread" and "banana" if that makes sense.  So, I hope you enjoyed the banana bread break down (say that 5 times really fast).  If not, you will certainly enjoy the bread!

Leanne's Banana Bread
(makes two loaves)

1 cup butter
1 1/2 cups sugar
2 eggs
4 ripe bananas, mashed
1 teaspoon vanilla
4 tablespoons buttermilk
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees F.  In a large bowl, cream butter and sugar.  Beat eggs and add to sugar mixture.  Add bananas, vanilla and buttermilk.  Sift flour, baking soda and salt.  Add to the banana mixture and mix until fllour has been incoporated.  Pour into two greased and floured 9X5X3 inch loaf pans.  Bake for 45 minutes or until the bread pulls away from the sides of the pan.  Cool and remove from pan.

1 comment:

  1. If you leave the banana bread in aluminium foil for a day or two it gets better - the flavour develops and the cake becomes more moist. Don't ask me how this happens, its just my experience. Also try mixing in some sugar with molasses (i.e. light or dark brown sugar) rather than all castor sugar if you like a heavier, denser cake.