Recipe by CaramelPie
This is the best banana bread I've ever tasted. It's always moist and tasty. I got the recipe from the Vanderbilt Medical Student Mates Cookbook.
Top Review by eyelov2cook
having leftover buttermilk and bananas I wanted to bake a quick bread, found this recipe. Read all reviews & made some changes:
used applesauce in place of butter (dietary restrictions), used 1 cup of brown sugar instead of white, a pinch of salt to bring out the sweetness, added some cinnamon and chopped walnuts to the final mix. Before baking batter tasted delicious. After baking tasted even better! 0nce cooled, wrapped in wax paper, that way it doesn't "weep" as when wrapped w/plastic wrap. Thanks for the recipe, its a keeper for sure.
- 1 1⁄3 cups sugar
- 1⁄2 cup butter, softened
- 2 eggs
- 1⁄2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 1⁄4 cups mashed ripe bananas
- 3⁄4 cup broken pecans
Directions See How It's Made
- Cream sugar and butter.
- Add eggs, one at a time, mixing well after each addition - use a mixer.
- Stir baking soda into buttermilk and add to mixture.
- Sift baking powder with flour and blend into creamed mixture.
- Add vanilla and banana and mix.
- Stir in pecans.
- Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
- Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
- Cool for 20-30 minutes before removing from pan.