I don’t like bananas. I never have. I don’t even like banana flavored or scented things. Pretty much the only way I’ll eat bananas is in banana bread, and I love banana bread. I tried many, many recipes of banana bread until I found this one. I also make a double chocolate banana bread that I will share another day. Usually make both loaves on the same day as some of my family prefers the plain and others prefer the chocolate. That way everyone is happy!
2 medium bananas
1/3 cup buttermilk (or buttermilk substitute below)
1/2 cup vegetable oil
1 1/2 cups sugar
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
I can always find a kid to mash the bananas for me and stir the ingredients. They are a huge help when I am in a hurry. I have made this recipe with 1, 1 1/2, or 2 bananas and it has always come out good so don’t worry if you don’t have the exact amount of bananas.
I rarely have buttermilk so I just make my own. It’s so easy to substitute! For a third cup buttermilk just add 1 teaspoon vinegar. I use cider vinegar. Then add enough milk to fill a 1/3 cup. Stir and let is set for about 5 minutes!
Next add the flour, salt and baking soda. Mix and add nuts if desired. Pour into a 9×5 loaf pan coated with cooking spray and bake in a preheated 325 degree oven for 1 hour 20 minutes or until a toothpick comes out clean.
Enjoy! I love it fresh out of the oven with butter.
So many cold Texas winter days has me baking more than usual. My kiddos are loving it! I hope you and yours are staying warm!