banana bread …

April 28, 2011

There are so many recipes for banana bread out there.  Sometimes, it is hard to decide which one is the best.  But, of course it is all about your own personal preference.  I prefer a nice moist banana bread with a great banana flavor, but not too sweet.
This banana bread recipe is all of those things, as well as tasty, and it comes out beautiful every time I have made it.  The recipe includes buttermilk and almond extract, and they both really give it a nice flavor.
{Banana Bread}
{adapted from this recipe from just cook already}
Makes two 9″ x 5″ x 3″ loaves
3 eggs
1 cup sugar
2 tablespoons agave nectar (optional)
1 1/2 teaspoons vanilla
1/2 cup applesauce
1/2 cup melted un-salted butter
1/2 cup plain yogurt
1 cup buttermilk*
1/2-3/4 teaspoon pure almond extract
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/4 cup ground flax seeds
3 cups flour
2 cups mashed banana (about 4-5 very ripe bananas)
Preheat oven to 350 degrees.
Mix together all ingredients except for flour and banana.  Slowly add the 3 cups of flour then stir in mashed bananas.
Divide batter into two greased loaf pans and bake at 350 degrees for 50-60 minutes, or until the tops are brown and an inserted toothpick comes out clean.
*hint: if you don’t have buttermilk, I have used just under one cup milk with 1 tbsp white vinegar or lemon juice, stir and let sit one minute.
*You can also add some chopped walnuts if you prefer.
This also freezes nicely!

4 thoughts on “banana bread …

  1. erica

    love your blog. i love the tiny party you threw for your little girl. its exactly what im going to do for my baby that is turning one soon.
    thanks so much for the inspiration!!


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