Prep 15 mins
Cook 1 hr
This is a really moist and tasty banana bread that I've made for years. I got the recipe from my mother-in-law. Update 8/2/07: I have omitted the baking powder from this recipe since the original did not include it; it was not accidentally left out. It is my opinion that banana bread is a quick bread and, therefore, is not supposed to rise like a yeast bread.
- Preheat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 by 2 1/3-inch loaf pans.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time.
- Beat in the bananas and vanilla.
- Sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter.
- Fold in the nuts.
- Turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven.
- Cool on rack.
This is the best banana bread, I am saving this recipe.
Very rich and moist! I subbed Splenda for half of the sugar. I used buttermilk powder (I buy it in a tub) and water. Great flavor. Because of the butter, this is a little too high in fat to be my regular banana bread, but as a special treat, it will be made again!
I had buttermilk and ripe banana's to use up, so this recipe was calling my name. The taste is great and texture is just right... its only about 2 inches thick. I think next time I'd use mini bread pans to help these loaves appear a little larger