Saturdays are usually super busy for me. It’s a day full of cleaning, shopping, doing laundry, mowing the lawn, and everything else. But, it’s also the day when I bake the most. Working two jobs, running this blog, caring for child, dog and house keeps me busy all week. I usually don’t get any baking done on weekdays. So on Saturdays, I like to bake breads, muffins or granola bars for the week ahead. I eat them for breakfast, take them to work or put them in my son’s lunch box. Doing some baking on the weekend, and have it ready for the week, really helps me a lot.
This past Saturday, I made a banana bread. Super simple, moist and so delicious. Since I’m a huge fan of sweet breads, I’ve tried lots of different banana bread recipes. However, this was my first banana bread using buttermilk. It’s the best banana bread I’ve ever made, and my kids agree. I could eat the entire loaf myself.
I found the recipe on the Taste of Home website but I changed it a tad. I added two cups of bananas instead of one, reduced the sugar amount to 1 cup and the buttermilk to 1/3 cup.
1/3 cup buttermilk ( I never have buttermilk in the house so I make my own. Pour enough vinegar just to fill the bottom of your measuring cup. Fill the rest with milk. Let stand for ten minutes.)
1/2 cup oil ( I use canola oil)
2 cups mashed bananas
1 tsp vanilla
1 cup sugar ( Add an extra 1/2 cup if you like your bread sweeter.)
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1. In a large bowl, combine wet ingredients.
2. In a separate bowl, combine dry ingredients.
3. Add dry ingredients to wet ingredients, stirring until combined.
4. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool and eat.