I picked up some bananas last week and I’ve been waiting for them to get gooey, so they’d make extra delicious banana nut bread. Let me tell you, I’ve tried quite a few banana bread recipes in my day and this one I found on Betty Crocker’s site is unbelievable. Check out my muffins:
As I sit here enjoying my little treat, I can’t help but give you a little update on the family. Hubby decided to get the dogs beds. They’re huge, because we have huge dogs. The sad part is that they’re beds to date has been an old blanket, so they’re not too savvy on this whole bed thing, but Bidi is starting to figure it out. We hope she’ll make it, actually on the bed by this weekend.
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9×5×3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.