Prep 10 mins
Cook 1 hr
My grandmother used to make this. I don't know where the recipe came from, but I love it because it is so moist.
- 2 cups sugar
- 3⁄4 cup butter
- 2 eggs
- 3 cups of sifted all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking soda
- 1 1⁄8 cups buttermilk
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 cups very ripe mashed bananas
- 1 cup chopped pecans (optional)
- Cream butter in bowl, add sugar.
- Beat in eggs individually.
- Sift dry ingredients together in a seperate bowl, add alternately with buttermilk.
- Mix in nuts, vanilla, and banana.
- Bake in 9x5 loaf pans at 350 degrees.
- Pulls away from sides of pan when done.
Excellent Bread, but a little too sweet. Using 1 to 1 1/2 cups of sugar would probably do. Very ripe bananas have a very high sugar content, I would say consider adjusting white sugar when mixing.
This is *excellent* banana bread! It is moist w/just the right level of banana flavor & sweetness. My only issue here was the yield as a loaf pan size was not included & a yield of 2-4 loaves seemed like a wide variant to me, esp since I have only 1 loaf pan. BUT then I remembered I had 4 8x4x2.5 in alum loaf pans, decided to make a half recipe using them & got 2 perfect loaves. This makes actual yield 2 loaves using a std size 9x5 loaf pan, 18 servings (assuming 1-in slices) at 255 cal/serving & a more realistic view of the nutritional data (if I have done the math correctly). Cooking time was also not included, but your note saying *pulls away from sides of pan when done* was right on & I tested w/a wooden skewer just to be sure. This is prob more info than you wanted, but I wanted to be sure I was taking a right view of the recipe for the future. I will have all this worked out & be ready to add a 5th * for this yummy recipe when that happens. Thx for sharing it w/us.