Thursday, 28 October 2010


What's the best way to use up dark, really ripe bananas?  Make banana bread of course!  I have not found a "go-to" recipe for banana bread yet.  I have tried several and I have many more to try.  Most recipes I have tried taste pretty similar, but I am looking for that one recipe that just stands out.  Paula's recipe was really good and you won't be disappointed if you make it.  It was moist and had a good banana flavor, but I think I will keep looking for "the one".  I think I will try my friend Nicole's recipe next, it calls for sour cream and I have not yet tried that in a banana bread.  
Paula Deen's Banana Bread
adapted from: This Cookbook

1/2 c. shortening
1 c. sugar (I used 1/2 white and 1/2 brown)
2 c. flour
1 tsp.  salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
3 bananas, mashed
1/3 c. buttermilk
1/2 c. chopped walnuts or pecans (I didn't add)

Preheat oven to 350 degrees.  Cream shortening and sugar.  Sift together flour, salt, baking powder and baking soda and add to creamed mixture.  Add remaining ingredients; mix well.  Pour into a well-greased loaf pan.  Bake 45-60 minutes.  

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