Just what the world needs now is another Banana Bread right? Well guess what bananas still go uneaten in the time of Corona and I can’t bear to throw them in the garbage. Yes sometimes I freeze them for smoothies and I will even freeze them ( without skin) for future banana breads/muffins. In any event this is the recipe I used the other day. Feel free to double if you want two banana breads. I actually didn’t have any baking soda so I tripled up on baking powder! I googled it and asked how to substitute Baking Soda? and found out that you can triple up on baking powder which I did have.
Just a little note about freezing bananas: they do free beautifully –peel and place in a ziploc bag in the freezer. When you’re ready to use them place in a colander in the sink to drain–they’ll give up a good amount of liquid and I must say not look particularly good but they work quite beautifully.
Also if no buttermilk– place 1 teaspoon of white vinegar or lemon juice in a liquid measuring cup. Fill cup with milk to 1/4 cup line. Let stand for five minutes and this should be fine.
I hope that you’re all well and handling this unique situation to the best of your ability. I find some comfort in the knowledge that we’re all in this together. Hopefully we’ll see our way out of this soon. Stay safe and please stay home. If you’ve never cooked before maybe this is your opportunity to do so and if you’re an experienced cook who’s just looking for some new recipes I hope I have been of some value.
Post your photos on Instagram and tag me — I love to see what you’re cooking. Follow me on Instagram @cookingwithcandi
1 cup sugar
1/2 cup unsalted butter, softened
1 1/2 cups flour — I don’t bother sifting but if you’d like to go right ahead
1/2 tsp. baking soda
1/2 tsp. table salt
2 eggs– best at room temperature
1 tsp. vanilla extract
1/4 cup buttermilk
*1/2 -1 cup chopped walnuts and this is optional I used more because we like them — totally your call
4 over ripe very black bananas–mashed
Pre-heat the oven to 350 degrees.
I use cooking spray on a loaf pan if no cooking spray butter generously
In a stand mixer, cream butter and sugar until light and fluffy
In a separate bowl, whisk together flour, baking soda and table salt
With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
Add the flour mixture and mix until just combined. I never dump in the dry ingredients all at once , I add a little at a time.
Pour batter into your loaf pan or muffin pan . Bake for app. 1 hour — check it after 50 minutes –mine was done.
Remove from oven and let cool . You can turn out immediately on to a cooling rack or just let it cool down sufficiently and then turn out which is what I did.
- I use a metallic baking pan which measures 8.5 x 4.5 a standard loaf pan
- * you can also make banana muffins and use a muffin tin