I make a lot of banana bread because my kids and husband both love it. I've tried a lot of different recipes, but have found none better that this slight adaptation of the one on the back of the General Mills Gold Medal flour bag. I think they must have tested a lot of different versions before settling on this one, because it is moist and yummy!
- 1 1/4 cups sugar
- 1/2 cup butter or margarine, softened
- 2 eggs (I use omega 3 eggs)
- 1 1/2 cup mashed very ripe bananas (3-4)
- 1/2 cup buttermilk (I substitute by putting 1/2 Tbsp of lemon juice or white vinegar in a measuring cup, and then filling up to 1/2 cup with lowfat milk)
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped walnuts (optional)
- Heat oven to 350 F. Greatse bottoms of 2 (8x4 inch) loaf pans or 1 (9x5 inch) loaf pan.
- In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk or substitute, and vanilla. Beat with an electric mixer on med until smooth. Stir in flour, baking soda, salt and nuts until moistened. Pour batter into pans.
- Bake 8 inch loaves 1 hour, or 9 inch loaf for 1 1/4 hours, or until a toothpick inserted comes out clean. Cool 10 minutes, loosed sides of loaves from pans, remove and place on cooling racks. Cool for about 1 hour before slicing.
- Tastes good cold or at room temperature, and can also be toasted to eat warm.
|Amount Per Serving||%DV|
|Serving Size 73g|
|Recipe makes 16 servings|
|Calories from Fat 76||33%|
|Total Fat 8.75g||11%|
|Saturated Fat 4.11g||16%|
|Trans Fat 0.0g|
|Total Carbs 34.51g||9%|
|Dietary Fiber 1.1g||4%|