This is banana bread at its best! I got the recipe from my college friend's mom who brought the bread to every lacrosse game. It was so juicy, perfectly sweet, and always the first thing off the dessert buffet.
Overripe bananas freeze clean. Just peel it, put it in a ziplock bag, and put it in the freezer. When you're ready to use them, put them in a colander in the sink to drain. It drains well, looks bad overall, but works beautifully.
INGREDIENTS
- 2 cups (424 g) sugar
- 1 cup (226 g) softened butter
- 3 cups (384 g) sifted plain flour
- 1 tsp. baking soda
- 1 tsp. table salt or 1.5 teaspoons kosher salt
- 4-5 eggs, see the note above
- 2 teaspoons vanilla extract
- 1 cup optional nuts (I never add nuts)
- 1/2 cup buttermilk
- 1-liter mashed bananas, about 6 to 8 (ripe to overripe)
 |
| Mrs. Myers’ Banana Bread |
INSTRUCTIONS
- He preheats the oven to 350ºF. Butter two 8.5 x 4.5-inch bread molds. (Mash the butter generously so that it doesn't stick.)
- Beat butter and sugar in a stand mixer until light and fluffy. Meanwhile, in another bowl, mix the flour, baking soda, and salt.
- With the mixer on low, he adds the eggs one at a time, beating after each addition. Add vanilla, buttermilk, and banana.
- Add the flour mixture in two portions and mix until combined. Divide batter between 2 prepared pans. Bake for about 1 hour.
- Remove from oven and immediately tilt pan onto a cooling rack. Let cool.
Comments