Buttermilk Banana Bread

This week has felt like it would never end!!!!

I should find out today when I am actually moving to FL. I can’t wait. Plus, I am just someone who likes plans so not knowing still has been driving me bonkers. I mean, I could be there as soon as Feb 1st!!! yay! yikes!

Plus, I didn’t win Powerball on Wednesday. But I have high hopes for tomorrow’s 700 Million Jackpot. Oh man, I think I would faint if I won.

Plus, there has been house selling hiccups. But I’m trying to stay positive that it will all work out.

But this banana bread will solve all of life’s problems.

I sorta swear by that. Banana Bread will just make you happy. You can’t beat how your house smells as it bakes, the first warm bite you sneak, and how you manage it finish off the loaf without even thinking about it… whoops!

 

I love the subtle tang the buttermilk gives the bread. It gives the bread such a nice touch.

I have made several banana bread and banana bread inspired recipes, and this one is a real keeper. It doesn’t rise up as much as I prefer so it’s a bit more dense than I typically like but I love the flavor and the crust on this bread so much that is makes up for that. And, it’s only a silly personal preference sort of thing.

So, this recipe makes 2 loaves, which is awesome because banana bread rocks, but if you just want 1 loaf, you can easily halve it.

You can totally add mini chocolate chips, chopped up walnuts, or a strussel on top. Plus, using slices of banana bread would be awesome for french toast.

Take some this weekend to whip up some loaves of Buttermilk Banana Bread. You’ll absolutely love it!

And don’t forget your Powerball ticket!

Buttermilk Banana Bread

Makes 2 loaves

Ingredients

• 3 Cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 Cup unsalted butter
• 2 Cups sugar
• 6 very ripe bananas
• 3 eggs
• 1 Tablespoon vanilla extract
• 3/4 Cup buttermilk

Process

1. Preheat oven to 350 degrees. Grease 2 loaf pans.
2. Sift flour together with the baking soda and salt, set aside.
3. With an electric mixer or stand alone mixer, cream the butter and sugar together until fluffy.
4. Add eggs one at a time. Beat in the bananas and vanilla extract.
5. Add the flour mixture mixing bowl in batches, alternating with the buttermilk; begin and end with flour.
6. Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.

Adapted from Trisha Yearwood, via Food Network