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There are two things that remain seemingly constant in my life…1) my children wake up demanding breakfast everyday and 2) my freezer never fails to have ~~no less than 37~~ a few bananas in it.

In order to control this continual nonsense, I make breakfast foods with bananas and I’m always looking for a new recipe to add to this collection. So of course, I tried this buttermilk banana bread…and WOW! It has a fabulous texture, is perfectly moist and has just the right amount of sweetness.

On another note, I discovered during one of the several makings of this bread that my baked goods were taking longer to bake. I kept having to add time and even then, there were occasions that there would still be a spot in the middle that wasn’t quite done. One day it occurred to me…is my oven temperature incorrect? I picked up a $5 oven thermometer and was able to know for sure that after preheating my oven to 350° it actually only made it to 325°! Ever since I have turned the oven higher and monitored it using my handy oven thermometer. What a difference! Something to keep in mind should you ever be in a similar situation.

Now for the bread…

Printable Recipe Here

1/2 cup BUTTER, softened

1 cup SUGAR

2 EGGS

1 cup MASHED BANANAS (3 medium sized bananas)

4 Tablespoons BUTTERMILK

1/2 teaspoon VANILLA EXTRACT

1 3/4 cups FLOUR

1 teaspoon BAKING POWDER

1/4 teaspoon SALT

1/8 teaspoon BAKING SODA

Grease and flour a 9×5 inch loaf pan.

Preheat oven to 350°.

Using a mixer, cream together butter and sugar. Add eggs, mashed bananas, buttermilk and vanilla. Mix well.

Add in the flour, baking powder, salt and baking soda. Mix until well combined. Pour into loaf pan.

Bake for 50-55 minutes or until a toothpick comes out clean.

Let the bread cool on a wire rack for 15 minutes. Then using a knife, run it around the edge of the pan and carefully remove from the pan. Let cool completely.

Recipe Source: Two Peas and Their Pod

This post is linked to Ingredient Spotlight – Eat At Home Cooks