One of my favorite comfort foods is banana bread. I have written about the banana bread at The Wright Place that I ate often back when I was attending ECU. Cup A Joe has a similar bread but I found an easy recipe online aptly named The Best Ever Banana Bread.
I was really feeling the need for banana bread when I saw ripe bananas on the sale cart at the grocery store and I knew that tomorrow is going to be a stressful day. I am not work tomorrow so that I can take Gus to a veterinarian appointment to check out his bum knee. He has damaged the cruciate ligament in his left rear leg. Estimates for the surgery is about $2,527. 00! So I might be eating banana bread and those old bananas you get off the sale cart for some time to come!
I think it’s secret is buttermilk. I think buttermilk makes anything better: Buttermilk chicken, buttermilk biscuits, and seafood in a buttermilk batter!
Here is the one of the recipes floating around on the internet for the
Best Ever Banana Bread: (adapted from www.allrecipes.com)
- 2 eggs, beaten
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup mashed bananas
- 1 1/2 cups white sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
1) Preheat the oven to 325f. Oil or grease a 9″ X 5″ loaf pan.
2) Blend the wet ingredients.
3) Sift the dry ingredients together. Sifting the dry ingredients prevents lumps. Blend into the wet ingredients.
4) Pour into the loaf pan. Jiggle the pan to settle the batter.
5) Bake for 1 hour and 20 minutes or until a a toothpick comes out clean.
Gus guarding the oven.