Sunday, December 9, 2012

Buttermilk Banana Bread

One of my biggest pet peeves is throwing leftover ingredients away because I don't know what to do with them. This happens to me every once in a while, and it really bugs me. There are a few repeat offenders that I deal with more often than others. Two come to mind right away, cream cheese and buttermilk. Both are ingredients that I absolutely love, but often recipes call for only a small amount of them, so then I'm left with the rest. Since both cream cheese and buttermilk can be used in so many different ways, throwing them away is a shame. A couple weeks ago I made a red velvet cake for a potluck and was left with a half used container of buttermilk that I vowed would not go to waste. I searched through my recipes to find some way to use it. This recipe popped out at me and sounded perfect. I love banana bread, but had never it with buttermilk, it sounded like a winner to me. This recipe turned out very nicely, it was buttery and tender with a slight tang from the buttermilk, a wonderful combination. Never again should I throw away a half used container of buttermilk!

 Creaming the butter and sugar

 Bananas, the star of the show

 Mash up the bananas

 Add the eggs, bananas and buttermilk


Golden brown and beautiful

Perfect for breakfast with some butter
or peanut butter

Buttermilk Banana Bread
From: Two Peas and Their Pod
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed bananas (3 medium sized bananas)
  • 4 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
Grease and flour 1 large loaf pan. Set pans aside.

In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.

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