Wednesday, December 7, 2016

Best Banana Bread Ever

Below is my "Recipe of the day".  This is a recipe that I almost forgot about.  I collect many recipes that I want to try some day.  I have tried this one... numerous times already... and I have made modifications to make it a real "Sallie recipe".

If I have buttermilk on hand, that is what I use, but more often than not, I do not... which never gets in the way of a good recipe for me.  I put a tablespoon of apple cider vinegar in the cup before I measure my milk... so in this recipe that calls for 1/2 cup of buttermilk, I put 1 tablespoon of ACV in the cup first then fill the milk to the 1/2 cup mark.  Instantly I have 1/2 cup of buttermilk.

I increased the nuts to a full cup and I use a full 2 cups of blueberries.  I typically use frozen blueberries so I make sure that I take them out of the freezer just before I add them as I do not want my batter to turn blue when I am folding them in.  Because I have maxed out the quantity of nuts and blueberries, this recipe makes 2 very full loaf pans of bread.  A couple times I have used a third mini pan for the extra batter.

Blueberry Banana Bread
  • 14 lb butter softened
  • 34 cup brown sugar
  • 2 eggs, slightly beaten
  • 12 cup buttermilk
  • 3 bananas, large overripe and mashed
  • 3 cups flour
  • 1 12 teaspoons baking soda
  • 12 teaspoon salt
  • 1 cup chopped pecans
  • 1 -2 cup fresh or frozen blueberries
In a large bowl cream butter and sugars. Beat in eggs, buttermilk and bananas.
Sift dry ingredients together and mix into wet mixture. Do not overbeat.
Stir in nuts and blueberries.
Divide the mixture into 2 greased and floured loaf pans.
Bake at 325 degrees for 65-70 minute (test before removing from over) should be nicely browned.

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