Saturday, March 10, 2012

Southern Style Banana Bread

This was a recipe that was originally out of my mom's southern cook book. Of course, I can't leave things as is, but this one is only slightly different than the original version. Mostly because I can't resist adding cinnamon and vanilla to baked goods. Since I've got a migraine that would kill an elephant today, and I've still got to get a batch of molasses cookies in for my baby brother's birthday tomorrow, I'd better get right to things. 


2 cups well-mashed overripe bananas (about 3 large)
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 sticks butter, melted and cooled
2 cups flour
2 tsp baking soda
1-2 tsp cinnamon
3 tbsp buttermilk (or 3 tbsp milk and 1/2 tsp white vinegar, mixed, and left sitting for 1 hr)


Preheat oven to either 350º for loaves or 300º for muffins.

Combine bananas, sugar, vanilla and eggs until well blended. Gradually add the butter and mix well. Stir in the flour, soda and cinnamon until well mixed and creamy. Stir in the buttermilk. 

Spoon the mixture into muffin cups or a loaf pan. This will make 2 loaves or 1 dozen muffins according to the original recipe. I wouldn't know for sure, since I've never actually made a single batch. 

Bake the bread for 30 minutes at 350º, then lower temperature to 300º for another 45-65 minutes, until a knife inserted in the center comes out clean. 

Bake the muffins for 65 minutes at 300º, or until a knife inserted in the center of one comes out clean. 

These get a wonderful caramelized crust on top, and they're perfect for an on the go breakfast. 

I will also share a bit of a secret with you. I DESPISE bananas. I loathe them. I gag when I peel one for my kids. These though? HEAVEN. 

No comments:

Post a Comment