WOW, have we been busy or what? We have been knocking things out so fast on our home improvement list and I am absolutely exhausted, but that doesn't mean I have completely stopped cooking and baking - although I have slowed down. My go-to meal when I am super busy is a banana smoothie loaded with PB2 so as soon as we got moved in I stocked up on bananas, but apparently, I can't get through them fast enough! Last week I was left with a ton of ripe bananas so I decided to make a few loaves of banana bread for Chance's co-workers and his parents since they came to visit.
Banana bread is SUPER easy to make and this recipe is great because it keeps the bread moist - the key to great banana bread in my opinion. You can keep this bread for up to a week at least if you refrigerate the loaf so it doesn't get moldy.
Scroll down to find the full recipe and enjoy :)
• 2 - 3 very ripe bananas (the riper, the sweeter)
• 1 cup of sugar
• 2 eggs
• 2 teaspoons of vanilla extract
• 1 1/2 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of buttermilk
• 1 stick of butter, melted
1. Preheat oven to 350F and grease 9-inch loaf pan
2. In a large bowl whisk together the melted butter, and sugars. Add the eggs and vanilla and whisk until smooth, then stir in the flour, baking soda, and salt.
3. Use a hand mixer to blend the bananas until smooth, then fold into the mixture along with the buttermilk.
4. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool until warm before serving.