No, I’m not bragging. That was the name of the recipe I pulled off the internet on March 24, 2002. Wow. Was there even an internet back then? I probably searched on Alta Vista.
It came from a site called allrecipes.com and thank you to Julie Padilla, author of this little gem. I have made this bread over and over, substituted whole wheat and flax for white flour, brown sugar for white, you name it. And it’s still perfect. Every. Single. Time. I suspect it has something to do with the buttermilk and vanilla. The only way to ruin it is to cut back on the sugar too much.
- 1 3/4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 cup vegetable oil
- 5 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or pecans
You can ease back on the oil just a tad without harming the texture.
I usually don’t have buttermilk on hand, so I add a teaspoon of white vinegar to half and half or heavy cream to equal the amount of buttermilk.
I RARELY feel like making banana bread when the bananas are ready, so I freeze them, peeled and whole. Just defrost them and they are perfect! They don’t look fabulous, but trust me, they’ll be just fine. (Frozen bananas are also perfect for smoothies.) I mean … ewww:
Preheat oven to 325, grease and flour an 8×4 loaf pan (or three minis).
Note: If you haven’t tried mini loaf pans, they are about 5.5 x 3 and they are super fun to use especially if you don’t have a big family. I don’t remember where mine came from, but these are close at Amazon.com.
Mix bananas and sugar until smooth (I prefer to use my stand mixer). Add remaining wet ingredients. Combine flour and baking soda. Add to wet ingredients, mix on low just until combined. If the mixture seems wet, add a bit more flour. Stir in nuts if desired.
Bake until a toothpick inserted into the bread comes out clean (about 45 minutes), but don’t over bake.
Variations and Substitutions
I’ve successfully used half whole wheat and half white flour, but the following works the best:
- 3/4 cup whole wheat flour (so you’d use 1 cup white, 3/4 cup ww)
- 1/2 cup whole wheat flour + 1/4 cup ground flax
- 3/4 cup packed brown sugar for the 1 cup white sugar
- 1/2 cup white sugar + 1/2 cup loosely packed brown sugar