Wednesday, October 22, 2014

Banana Bread

My favorite way of using up overripe bananas is to bake banana bread and this is the recipe that I have come up with. If you are baking this in France, like my son who requested the recipe, my favorite food blogger, David Lebovitz, has sources for the buttermilk and baking soda: http://www.davidlebovitz.com/2006/02/american-baking/  He also tells you which French flour will give you the best results when baking from an American recipe.

Banana Bread 
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter
3/4 cup sugar
2 eggs
1 cup mashed banana
1/4 cup buttermilk
1/2 tsp vanilla extract
butter and flour a 9"x5" loaf pan
Cream the butter and sugar. Sift and measure the flour. Measure all the dry ingredients into a bowl and whisk until mixed. Add the eggs one at a time to the butter mixture, beating well after each. Add the buttermilk, vanilla, and banana to the butter, sugar, and eggs. fold in the dry ingredients until just combined. Place the batter in the prepared loaf pan and bake in a preheated 350º F oven for about 1 hour, until a toothpick comes out clean. Cool in the pan 10 minutes and then remove from the pan.

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