Contributed By: afritz
Alicianne's test kitchen...mostly Betty Crocker
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Total Preparation Time: Less than 15 minutes
Ingredients:
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Snack
Ingredients
2 c. Ripe bananas
1 1/4 c. Sugar
1/2 c Butter, softened
2 Eggs
1/2 c Buttermilk
1 tsp Vanilla
2 1/2 c Flour
1 tsp Baking soda
1 tsp Salt
Preparation
Preheat oven to 350. Grease bottoms ONLY of 2 small loaf pans (8 1/2 x 4-inch) or 1 large loaf pan (9 x 5-inch). Mash bananas. I just mash them in the mixer. Stir in sugar and butter. Stir in eggs until well blended. Stir in buttermilk** and vanilla. Add flour**, baking soda and salt. Pour mixture evenly into pans. Bake 8-inch pans about 1 hour, 9-inch pan about 1.25 hours or until wooden pick (or uncooked sphaghetti noodle) inserted in the center comes out clean.
Cook's Notes
**I use dry buttermilk powder instead of fresh buttermilk for this recipe. You can find it in the baking aisle possibly by the sweetened condensed milk. If you use powdered buttermilk, then add the water equivalent (i.e. 1/2 cup) when the recipe instructs you to add the buttermilk. Then add the powdered buttermilk measurement (mine says 2 Tbsp) after the flour. Powdered buttermilk has a long shelf life as long as you keep it in the refrigerator.
Nutrition Information