I bought bananas at the store last weekend and because I had such a wide variety of fruit and veggies from the farmers’ market, we just didn’t get to them. Poor neglected little nanas are turning brown, which is bad news in this family. Yeah, we’re pretty picky banana eaters around here. We like them perfectly yellow, with no green and absolutely no brown! So, as soon as I see a brown spot, I peel them and slip them into a bag and freeze them for future smoothie or maybe even a banana bread use. Unfortunately, I’ve been doing this A LOT lately, so now I have multiple bags of frozen bananas in the freezer. These bananas were needing to be used…pronto! And Betty comes through again!
Banana Bread By Betty Crocker
- 1 ¼ cups sugar
- ½ cup butter or margarine, softened I used butter
- 2 large eggs organic
- 1½ cups mashed very ripe bananas (3 to 4 medium)
- ½ cup buttermilk Well…I didn’t have buttermilk, and although I’ve used the milk and vinegar mix before, I had a container of vanilla yogurt and thought what the hey!!!
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour I used 1½ cup of all-purpose and 1 cup whole wheat
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired Skipped these since my family doesn’t like nuts in their bread
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8½ x 4½ x 2½ inches, or 1 loaf pan, 9x5x3 inches. I had one of each so I decided on the bigger one.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk (yogurt) and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts or not. Pour into pans. I had too much for just one pan so I baked one large and one small loaf.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 ¼ hours, or until toothpick inserted in center comes out clean. I cooked the little one for 50 minutes and then left the big one in for 8 more minutes, which was too long. It came out a little too dark for my liking. So just watch them! Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. As if…yeah…ours were cut immediately and were so good with melting honey-butter as up in the nooks and crannies! Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.These will not last even 4 days…let alone 10! Who is Betty fooling?