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Add a photoI've made dozens of different types of banana bread, and this is one of my favorites. Our kids devoured it! My oldest told me "this is the best banana bread you've ever made, Mom." That's high praise from a 9th grader!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6-7 small loaves
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Ingredientes
- 3 cups flour (I used 1 1/2 cups whole wheat flour and 1 1/2 cups bread flour, but I think all purpose flour will be very close)
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 3/4 cup butter
- 1 1/2 cups buttermilk (I used buttermilk substitute - put 1 Tbsp of white vinegar in a cup and fill the rest with milk, mix, and let sit for 4-5 minutes before use)
- 4 ripe bananas
Direcciones
- Preheat your oven to 350 F.
- Mix together the first 5 ingredients (through salt) and set aside.
- In a separate, large bowl combine the remaining ingredients and mash together. Add the dry ingredients to this bowl and mix thoroughly.
- Bake for 30-35 minutes at 350 in relatively small pans if you have them. (See picture for the size I used). Delicious warm or cold!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 6 servings | |
| Calories 725 | |
| Calories from Fat 233 | 32% |
| Total Fat 26.52g | 33% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 1083mg | 45% |
| Potassium 377mg | 11% |
| Total Carbs 112.3g | 30% |
| Dietary Fiber 3.0g | 10% |
| Sugars 59.4g | 40% |
| Protein 12.04g | 19% |
Evaluaciones
09 de Noviembre de 2012
This is one of Nancy's best Banana Bread's...but then I love them all. What could go better with a good cup of coffee?Yo he cocinado/probado esta receta
10 de Noviembre de 2012
I can see that the addition of buttermilk to this age old recipe can make the bread sweet and smooth.
Looks like a winner!
MT C
06 de Noviembre de 2013
(This review is a little long so that other prospective bakers can learn from it!) Because I had 2 bananas on hand, I made a half batch and baked in 2 small loaf pans. I baked it for the 35 minutes and the crust was well browned, but after cooling and cutting, the bread was VERY moist, like it needed to be baked longer. My oven thermostat is right on the mark, so I had 2 thoughts about the excess moistness: (1) my bananas were VERY large, maybe TOO large, and (2) the aluminum loaf pans are shiny, not dark, and reflect heat away. A repeat session is needed the next time I have ripe bananas, to get perfect results. Still I like the bread - the flavor is delish and it certainly isn't dry!Yo he cocinado/probado esta receta
