Best banana bread

Saturday, January 17, 2009

What you’ll need:

1 ¼ cups sugar
½ cup butter, softened
2 eggs
1 ½ cups mashed ripe bananas (3 or 4 medium bananas)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease bottoms only of 2 (8 ½”) loaf pans or 1 (9”) loaf pan. In a large bowl mix together sugar and butter. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pan(s). Bake for one hour for 8” loaves and about 15 minutes longer for the 9” loaf or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from the pan(s). Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Cost:
sugar - $1.99/4 lb bag
butter - $1.75/pound
eggs - $1.09/ dozen
bananas - $2.15
buttermilk - $1.99
vanilla - $2.25
flour - $2.12/5 pound bag
walnuts - $2.00
Total - $4.46

1 of my favorite chefs had this to say....:

SCREAMING FOR CHOCOLATE said...

Wow..you are batting a thousand tonight. I just got off the phone with my bff talking about how I needed to make banana bread because I have a bunch of bananas going South.

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