Saturday, March 19, 2011

My house smells like Buttermilk Banana Bread...

As you may know, ever since we moved to Colorado, I've had an epic battle raging with the altitude. Nothing that should come out really does. Recipes that have never given me a moment's trouble, suddenly refuse to rise. Cookies spread, cakes fall, breads remain dreadfully dense. You get the idea. One thing I've had particular trouble with is finding a good banana bread recipe. I love myself a great piece of banana bread, so I've been really bummed by this.
But guess what? I've finally won a round! I found a banana bread recipe that is to die for. And it doesn't fall and get all gooey and weird...yesssss! Score one for me! We won't talk about what Altitude's current score is...

This banana bread is lighter in both color and texture than most. I love the golden crust it develops, as well as the delicate interior. It's fluffy and delightful. Mmmm.

Buttermilk Banana Bread, from Two Peas and Their Pod

Recipe adapted from Mel’s Kitchen Cafe

1/2 cup butter, softened
1 cup of sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. I used a mini loaf pan and a 8 1/2 X 4 1/2 loaf pan. You can also make banana muffins with this recipe, if you wish. Set pans aside.

2. In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

3. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

4. Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.

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