Rene’s Banana Bread


Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.

  • 1¼ cups sugar
  • ½ cup butter or margarine, softened
  • 2 eggs
  • 1½ cups mashed very ripe bananas (3 to 4 medium)
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 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, 8½-by-4½-by-2½-inches, or 1 loaf pan, 9-inch-by-5-inch-by-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 1¼ 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.

Makes 2 loaves (24 slices each)

Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4½-inch-by-2¾-inch-by-1¼-inches. Divide batter among pans (about ½ cup each). Bake 30 to 35 minutes.

Variation

Stir ½ cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.

Substitution

Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.

How-To

No buttermilk on hand? In an emergency, you can mix 1½ teaspoons lemon juice or white vinegar and enough milk to make ½ cup. Or substitute ½ cup plain yogurt.

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Extraordinary Buttermilk Biscuits


  • 2½ cups self-rising flour
  • 2 teaspoons sugar
  • ½ cup butter or shortening
  • ¾ to 1 cup buttermilk, milk or whipping cream
  1. Preheat oven to 450 degrees. In medium bowl, stir together flour and sugar. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in buttermilk until dough leaves side of bowl. (If dough is dry, stir in 1-2 tablespoons additional buttermilk).
  2. On a slightly surface, knead dough just until smooth. Roll to ½-inch thickness. Cut dough with floured 2½-inch biscuit cutter. On ungreased cookie sheet, place about 1 inch apart for crusty sides, touching for soft sides.
  3. Bake 10-12 minutes or until golden brown.

Makes 12 biscuits.

Drop Biscuits: Use 1¼ cups buttermilk. Do not knead dough. Drip by rounded spoons 2 inches apart

Cheese-Garlic Biscuits: Use 1 cup buttermilk; add ¾ cup shredded Cheddar cheese. Do not knead dough. Drop by large spoonfuls 2 inches apart. After baking, brush with mixture of 2 tablespoons melted butter and ⅛ teaspoon garlic powder.

Cinnamon-Sugar Biscuits: Increase sugar to ½ cup; add ½ teaspoon cinnamon to flour mixture. After baking, brush with melted butter and sprinkle with cinnamon-sugar.