Saturday, June 19, 2010

Banana Bread

Do you have some bananas in the kitchen turning brown?  Thinking about tossing them out?   

Well, let me tell you ... this is when bananas are in their prime.   So, "carefully" pull the peelings off and make ...

Banana Bread

Buttermilk Banana Bread with Vanilla-Almond Glaze

1 stick unsalted butter, softened
1 cup sugar
2 eggs, beaten
3 average sized bananas, mashed. (extra ripened for more banana flavor)
1/4 cup buttermilk
1 tsp. pure vanilla extract  (I used homemade vanilla extract)
1- 1/2 cup self-rising flour

Cream butter and sugar together.  Add eggs, bananas, buttermilk and vanilla. Mix well.  Slowly add flour to banana mixture.  Mix until well combined.

Pour batter into a greased and floured 1.5 qt loaf pan.  Bake at 350 degrees for 50 - 55 minutes or until a toothpick comes out clean.

*pan size I used; 5.25 x 9 x 2.75 *

*Tip:   Pour the glaze recipe over a warm bread, not hot.  Very Important!*

For the Vanilla - Almond Glaze

Combine in a small bowl:

1 cup confectioners sugar
1 tsp. vanilla
1/8 - to 1/4 tsp. almond extract

Whisk together and pour over your scrumptious banana loaf.

Recipe adapted from:  Melskitchencafe

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