Grant's Mamaw gave us this recipe early on in our marriage and the classic, moist taste is a favorite. Most of the ingredients we usually have on hand, so it is a great recipe to make if we haven't gotten to all of the bananas before they get too ripe to eat. You can also freeze bananas to speed up the ripening process (they turn black) and thaw them for this recipe. I have had this banana bread with chocolate chips or golden raisins added, but I have never added them myself since we like the basic recipe the best. This is one of those recipes I'm not sure whether I should file under desserts or breakfast. It is good for several days after baking and my husband likes it best fresh or warmed in the microwave with a dollop of butter on top.
Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/3 cups sugar
1/2 cup oil
1/2 cup buttermilk (works just fine with any type of milk)
1 tsp vanilla
2 or 3 ripe - mashed bananas
2 eggs
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees.
2. Stir all ingredients together in large bowl.
3. Pour into 2 small greased pans and bake for 40 minutes.
No comments:
Post a Comment