Imagine that, a banana bread recipe on my blog! I have only once in my life eaten a banana bread that I actually enjoyed, and that was about 12 years ago. Bananas and I are not friends in most instances, and for me, the flavor of baked bananas is even worse than raw. I decided to make this recipe, though, because I had some bananas to use and have had really good luck with all of the recipes I've made from Joanne Fluke's Hannah Swensen series. This recipe is called Sally's Banana Bread and is from the book The Sugar Cookie Murder. I've made at least 5 recipes from just that book so far and we have really liked all of them.
The banana bread ended up being really good, even though it didn't have any cinnamon. I had a couple of slices, as did my husband, and the rest of the loaf went to a new neighbor who said she liked it, as well. It's sweet, moist, and just my idea of the perfect banana bread. I'm happy to add a second banana recipe to my shelf, in addition to Brown Sugar Banana Cake!
This recipe escaped being photographed because it was eaten up so quickly! It didn't look different from any other banana bread, though, except that I baked it in this lovely pan. I love that pan, by the way. It's great for quick breads and bundt cakes, and so far everything I have baked has come out really easily.
Quick Note: I cut the salt down to 1/2 tsp from 1 tsp in the original recipe because I used salted butter and thought 1 tsp sounded like too much.
Sally's Banana Bread
3/4 C softened butter
1 1/2 C sugar
3-4 mashed overripe bananas (you want about 1 1/2 C)
2 C flour
1 tsp baking soda
1/2 tsp salt
1/2 C buttermilk
1/2 C chopped walnuts or pecans, optional (I did not add them!)
Preheat oven to 350and grease a bread pan.
Mix butter and sugar until fluffy, then mix in eggs and bananas. Add baking soda, salt, and half of the flour to the mixing bowl and beat to combine. Stir in 1/2 of the buttermilk, then stir in the rest of the flour. Stir in the last of the buttermilk and the nuts (if you're using them) until everything is well combined. Spread batter in prepared bread pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. You can cover the pan with foil if the bread browns too much. Let baked bread rest for about 20 minutes, then invert it onto a plate to finish cooling.