09 September 2013

Busy Day Banana Bread

Dear Lissy,

It's fall, and I should be making apple cakes and pumpkin bread. But alas, I had four dead bananas lingering in the fruit basket.  All the other ingredients are in my pantry.   I actually make this banana bread instead of just thinking about it like I did with my old recipe that required copious amounts of sour cream. I use a bundt pan rather than two loaf pans, which keeps the bread moist enough to eat without any kind of spread. In a pinch, a little buttermilk glaze will dignify this humble bread to dessert status. 
**Busy Day Banana Bread can be sliced and served easily while warm**

Banana Bread
from the kitchen of Mrs. F.

Preheat oven to 375 (350 for a dark pan), grease and sugar a bundt pan OR two loaf pans.
In a large bowl, cream together on medium speed:
2-1/4 cups sugar
3/4 cup oil
3 eggs, unbeaten
1/4 cup buttermilk
1-1/2 tsp. vanilla
In a medium bowl combine:
3 cups (15 oz) flour
3/4 tsp. baking powder
1 tsp baking soda
3/4 tsp salt
Stir into wet mix until just moistened.
Fold in
4 mashed bananas (1-1/2 cups)
Pour into greased and sugared pan.
Bake 50-60 minutes or until pick inserted in center of bread comes clean.  Cool slightly; remove from pan.  Cool 10 minutes and drizzle with glaze.
1 cup powdered sugar
1 tsp. buttermilk 

 Easy and economical, banana bread is a year round staple.  Bundt style breads also make a nice gift for a housewarming, new baby, or grieving family.  Happy baking!


Linked up at Homestead Blog Hop #126 
and Raising Homemakers #139 

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