Recipe Corner: My Super Awesome Banana Bread

Sarah's Awesome Banana Bread
I get rave reviews for this banana bread whenever someone tries it! I decided to do this in tutorial format since I have a cool new camera. (edit- I had a lot more pics, but blogger doesn't want to add them, so you only get a few this time...sorry)
Here we go...
Here's what you'll need:
1 1/4 cup sugar
1/2 cup soft butter
2 eggs
1 teaspoon vanilla
2 cups mashed bananas
1/2 cup buttermilk
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda

First preheat your oven to 350 degrees.
Then you can begin by mixing your butter and sugar until it's nice and fluffy.

Now, add your eggs and mix until they are all combined. Your batter should now look nice and smooth.

Next mix in your vanilla, buttermilk and mashed bananas. If you are using a stand mixer you can get away with just breaking your bananas into pieces, so long as they are the really ripe, mushy ones.

*Tip: If you don't have buttermilk, not to worry, you can make an equivalent by placing a 1/2 tablespoon of lemon juice in your measuring cup and then filling to the 1/2 cup with milk.

Blend this until most of the lumps are broken down. It will still be somewhat lumpy and it may also look a bit "curdled" - this is normal, don't freak out!

Next you can measure out your flour, salt, and baking soda. You can choose to mix them together before you add them to the batter, you can sift them if you want, but usually I just add the flour to the bowl and then put the salt and baking soda in right on top of it. It will all mix in together, and I have never had a problem with it. Mix thoroughly. Even beat some air into it, this makes the batter a bit fluffier, a littler more cake-like.

If you would prefer, you can add nuts to your bread. Walnuts are the preferred nut for banana bread, but you use whatever nut you want. I just prefer my banana bread with no nuts. If you want to do some with nuts and some without, then save the nuts until your batter is in the pan, then sprinkle a handful on top and gently stir in, and then sprinkle a few more on top.
So now, you have to decide... Will you make muffins? Will you make loaves?

Or do you have one of these really cool itty bitty loaf pans?
I chose to do all three!! (I tripled the batch)

First, SPRAY YOUR PANS! My son and I have forgotten to do this on many occasions and it is not pretty when you forget!

Next fill your desired vessel about 1/2 to 2/3 full. Tap it on the countertop a bit to level it out. Next add your nuts if you are going to. If you are making muffins you can sprinkle the tops of the muffins with a bit of sugar - it makes them prettier.
Then all that is left is to bake, cool, and eat!

Baking times:
Large loaf pans (8" or 9")...50 - 60 minutes
Small loaf pans (4" - 7")....20 - 30 minutes
Itty bitty loaves or muffins...10 - 15 minutes

One batch makes either 1 0r 2 large loaves, 3 - 7" loaves, 4 mini loaves, and about 2 dozen standard size muffins.

Test your bread to see if it is done by either poking it with a toothpick and if it comes out clean then you're done! Or, my chosen method, touch the top of it, if it springs back, then its done, if it still feels a bit mushy, then you have some time left. They should be a golden brown when completely cooked.

Remove from the oven and let cool a few minutes in the pan, then run a knife along the edge to loosen from the pan and cool completely on a wire rack.
This recipe freezes beautifully for several months, just thaw in the fridge or room temperature. You can also mix it up ahead of time and store in the fridge for a few days before baking. It's great for gift giving! I hope you enjoy it!