So, last week I had some overly ripe bananas to use up... and I couldn't find my usual banana bread recipes... So, I looked in my good 'ol Church Cookbook and found one that looked good - and oh boy! Was it! The hubby and I instantly said this was our favorite banana bread. And one of his co-workers said he liked it best 'because it didn't have any of that "extra stuff" (We leave out the nuts...).' Yep. Just good, sweet, moist banana bread. Delish!
a recipe by Betsy Evans, found in the Eden Prairie United Methodist Church Cookbook
(Thanks for sharing, Betsy!)
3/4 cup softened butter
1 1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1 1/2 cup mashed bananas
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup buttermilk
1/2 cup chopped nuts (if you like that sort of thing!)
1. Cream butter and sugar in mixer bowl until fluffy.
2. Add beaten eggs and vanilla and mix well.
3. Combine in another bowl: the flour, baking soda and salt.
4. Add the flour mixture to the banana mixture alternating with the buttermilk.
5. Fold in nuts last.
6. Grease and flour 2 (7 3/8 x 3 5/8") pans. Pour batter evenly into pans.
7. Bake at 350 degrees for approximately 35 to 40 minutes.
Today I am thankful for:
1. Open windows.
3. Understanding people in my life.
5. Aveda moisturizer.
6. Seeing the Jack Brass Band on the news... Ha ha ha.
7. Inspiring reads.
8. A cool front!
9. New food magazines... New recipes!
10. Foot rubs.