BUTTERMILK BANANA BREAD

Yield: 1 loaf 2O slices
Ingredients: 1 1/4 cups sugar; 1/2 cup salted butter(softened); 2 large eggs; 1 1/2 cups mashed ripe bananas; 1/2 cup buttermilk; 2 teaspoon pure mexican vanilla; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt

As a pastry chef, I have used this recipe for more than thirty years. Enjoy!

February 9, 2007

Recipe information

Yield
1 loaf 2O slices

Ingredients

1 1/4 cups sugar

1/2 cup salted butter(softened)

2 large eggs

1 1/2 cups mashed ripe bananas

1/2 cup buttermilk

2 teaspoon pure mexican vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Preparation

Preheat oven to 350 degrees. Grease and flour 9x5 inch loaf pan. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas,buttermilk,and vanilla. Beat until smooth. Stir in flour,baking soda,and salt until well incorporated. (You DO NOT want any lumps remaining.) Bake for about 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 5 minutes in pan, remove and cool on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

TagsAmerican Bread Fruit Breakfast Baking Quick & Easy

Recipe notes

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