Bananas are a fruit we really love in my family. We eat the slightly green ones, which are easier to hold as a finger food for babies, and have a slightly firmer texture when eaten. However, when the bananas get a little ‘squishy’, we make the banana bread below.
Although it can be stored for 4 days, our never lasts more than a day ( so I make two often!).
Try it and tell me what you think!
1 ¼ cups sugar
½ cup butter or margarine, softened
1 ½ cups mashed ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 cup chopped nuts ( optional)
Heat oven to 350deg F.
Grease bottoms only of bread pan with cooking spray. In a large bowl, mix sugar, butter with a spoon. Stir in the eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts.
Pour batter into your bread tin.
Bake 30 to 35 mins or until toothpick inserted in the middle comes out clean.
Take out of the oven and cool for 5 minutes.
Loosen the sides of the loaf from the pan and remove, then place to cool on cooling racks.
Cool for about 2 hours.
This loaf can be stored at room temperature for about 4 days, of refrigerated and stored for up to 10 days.