Need I really say anything more to convince you? Good ol’ banana bread… that ingenious way to use up overripe bananas. How lovely art thou when baked with buttermilk, brown sugar and chopped walnuts?! I am waxing eloquent about this humble snack/dessert/breakfast bread, because it’s been a while since I baked banana bread.
You see, back when I’d just started this blog, I found a recipe with peanut butter in it (you can find the recipe here, it is tried and tested and I have got lots of rave reviews about it) and it was insanely delicious. Didn’t ya hear me? I said it has peanut butter in it! And oh, I also have a peanut butter glaze recipe to slather on top of it. Since then, every time I craved banana bread, I made it with peanut butter and glaze. That can be rather heavy, as you can imagine. So mostly, I let those stinky, brown bananas go to waste.
Then I found this recipe on Pinterest that claimed to be THE best banana bread recipe. I tried it and loved it. So I am glad to say that I have resorted to making banana bread again, of course with some modifications to the original recipe. The main alteration being the amount of sugar used, of course. 1 1/2 cups of sugar in a 9×5 loaf just sounded too much even for a sweet tooth like me. The last time I made this, I added a handful of chopped walnuts to the batter and teeny spoonful of brown sugar was sprinkled on top for a crunchy crust. It was amazing. Chocolate chips would be nice too.
You will need:
- Eggs – 2, large
- Oil – 1/2 cup
- Buttermilk – 1/3 cup (or substitute with a spoonful of yogurt mixed with regular milk to make up 1/3 cup)
- Brown sugar – 1 cup, lightly packed + 2 tbsp (to sprinkle on top, optional)
- Ripe bananas – 1 cup, mashed (2-3 bananas)
- Vanilla extract – 1 tsp
- All purpose flour – 1 3/4 cup
- Baking soda – 1 tsp
- Salt – 1/2 tsp
- Walnuts – a small handful, roughly chopped
- Pre-heat the oven to 325 deg.F and line a 9×5 loaf pan with foil.
- Beat the eggs, oil and buttermilk together till creamy.
- Add the mashed bananas, vanilla extract and brown sugar and beat till combined.
- Sift the dry ingredients together and add to the batter. Mix till just combined. Add the walnuts too.
- Pour into the loaf pan and smooth the top. Sprinkle a couple of tablespoons of brown sugar on top, if you like.
- Bake for 50-60 minutes till the top is nicely browned and it passes the toothpick test. If your bread is taking too long to bake and the top is browning too rapidly, tent with foil and bake till done.
The teeny-weeny sprinkling of brown sugar makes the crust totally delicious. You could add a small handful of your favorite nuts or even chocolate chips for a decadent treat.
Nothing beats the smell of cake or bread baking in the oven. And banana bread combines the best of both worlds. Is it bread? Is it cake? It’s super banana bread (with brown sugar and nuts!)… yum!!
It makes the perfect tea-time snack and a fairly guilt-free breakfast too.
Tell me, do you have a favorite banana bread recipe? What ingredients do you add to change things up?
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- Not Just A Housewife
- 52 Mantels
- Domestic Superhero
- Living Well Spending Less
- Reasons To Skip The Housework
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- Tatertots and Jello
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn