Hubby is a huge fan of bananas, but he hates them in baked goodies. Now, I love banana bread and that is precisely the reason why I never bake them.
I tend to finish them off. All on my own. The entire loaf, in case you didn’t understand.
Bananas are never given an opportunity in our house to turn overripe. They are gobbled down much before they reach that stage. But sometimes a piece or two remains as such in the fruit bowl, out of pure politeness (Me: ‘let him finish it’ . Him :’let her finish it’).
So every time we have some polite overripe bananas left, I am faced with this ‘to bake or not to bake’ dilemma. The question is whether I should throw out an overripe banana or add a pound of butter and sugar to it and bake a bread and increase my weight.
But sometimes you can’t help yourself! So, when I saw this wonderful recipe for Banana bread at Priya’s place, I discarded all my weight control plans (I wasn’t following them anyway) and indulged, I mean, baked.
And LOVED it, to the last crumb!
So, here is the recipe for the ultimate moist banana bread.
- Banana : 3 large (ripe), mashed
- Eggs : 2
- Oil : 1/2 cup
- Butter milk : 1/3 cup
- All Purpose Flour : 1 3/4 cups
- Sugar : 1- 1.5 cups (I used 1 cup)
- Baking Soda : 1 tsp
- Salt : 1/4 tsp
- Walnuts : 1 cup (optional)
- Pre heat the oven to 325 F and grease a loaf pan.
- Blend bananas, eggs, oil and buttermilk (wet ingredients) together.
- Combine the flour, sugar, soda and salt. Make a well in the center and add the wet ingredients. Mix until there are no dry lumps. Add the nuts, if using.
- Pour into the greased loaf pan and bake for 1 hour and 15 minutes. Keep checking with a skewer after 60 minutes into baking, to avoid over baking.
- Slice and serve when they are slightly warm.
- Blogging Marathon, under Holiday/Weekend Specials