Tuesday, April 28, 2009

Recipe Tuesday: This bread is bananas!


I was walking with my friend a few moments ago (in public), and as I proceeded to start some sweet ass dance moves to Lady Gaga's "Poker Face" with myself and I, he very casually announced, "Meaghan, you must be a gay man". NO DUH, buddy! I've also been accused of being a walking Broadway musical, as I can turn just about any moment in life into a ridiculous song. Two of my favorite people to duo with when I make with the singing-dancing-Broadway-making are my brother or Megan. I bet she's doing some sweet ass cheerleading moves right now in her Chicago studio apartment reading the title of this post. Oh, and this entire paragraph has nothing to do with Recipe Tuesday.

RECIPE TUESDAY! Hooray! I realized a few weeks ago that I had not yet shared with y'all my Mom's amazingspectacularOMGnothingisbetterthanthis Banana Bread recipe. Now that I've un-hermited myself, it's time to share. So grab two medium size loaf pans, your fanciest apron, and the best butter you've ever tasted because this recipe is GOOOOOOOOOD.

This bread is best with wildly overripe bananas. I like to take spotty bananas and throw them in the freezer until I'm ready to make bread. They're typically fine there for a few months. Just pull them out of the freezer 30 minutes to an hour before you're ready to bake so they can thaw. They will look and feel absolutely disgusting, but the moistness of the bread generated by the overly ripe bananas and buttermilk will win you over.

Banana Bread

Preheat oven to 325 degrees.

¾ c. butter
1½ c. sugar
1½ c. mashed bananas (usually 3 regular sized 'nanners)
2 eggs, well beaten
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
¾ tsp. salt
½ c. buttermilk (<-- essential!)
¾ c. chopped nuts (I prefer pecans, but walnuts work)

Cream butter and sugar together in large mixing bowl. Blend mashed bananas, eggs and vanilla well into butter mixture. Sift dry ingredients and add to mixture a little at a time, alternating with buttermilk. Stir in nuts.

Grease and flour loaf pan(s). Fill pan(s) about 2/3 full. I like to line what will be the crease (center of the loaf) with pecan halves, before baking, to make things look pretty. Makes 1 large or 2 medium loaves. Bake for about 1 hour 15 minutes.

[Banana bread picture courtesy Hetleigh76 @ Flickr]

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