A few weeks ago we had a significant number of very very ripe bananas on our fruit shelves attracting a significant number of very very happy fruit flies. I could have sprayed them in the face with windex or a killed them with a hair dyer (yes, these are both recommended eradication methods listed in the kitchen manager manual…). Instead, I decided to get rid of the little buggers by using the source of their never ending banana feast to make banana bread!
I’ve made a lot of banana bread in my life. It was probably one of the first things I started baking as a kid (besides chocolate chip cookies of course…). So, I’m here to tell you that the secret to awesome banana bread is not butter (sorry Fred) but it is buttermilk!
Below is the recipe. It is based of this recipe from allrecipes.com (but with the suger cut in half). I multiplied it by four for Ridge.
Makes 1 loaf pan
- 2 eggs, beaten
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup smashed bananas
- 3/4 cup white sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Pre-heat oven to 350 degrees F. Grease a loaf pan.
Mix eggs, buttermilk, oil and smashed bananas.
In a separate bowl, mix flour, sugar, baking soda, and salt.
Add wet ingredients and mix.
Pour into pan and bake until a knife stuck in the middle comes out clean (about an 1 hour and 15 min).