BONNIE'S BEST BANANA BREAD

We received the most response to a recipe ever when we posted a letter from a newsletter subscriber who said it reminded her of her aunt’s banana bread she had been searching for 44 years! And it is the best way to use over ripe bananas.

We received the most response to a recipe ever when we posted a letter from a newsletter subscriber who said it reminded her of her aunt’s banana bread she had been searching for 44 years! And it is the best way to use over ripe bananas.

Makes 1 loaf

Ingredients

  • Ingredients:
  • 1 cup (250mL) mashed bananas (the riper the better)
  • 1/2 cup (125mL) buttermilk or yogurt
  • 1 tsp (5mL) baking soda
  • 1/2 cup (125mL) butter
  • 1 cup (250mL) brown sugar
  • 1 egg
  • 1 tsp (5mL) pure vanilla extract or vanilla paste
  • 1 1/2 cups (375mL) all-purpose flour, whole wheat flour or Nutriblend flour or half and half.
  • 1 tsp (5mL) baking powder

Method

    1. Combine bananas with buttermilk and baking soda in a bowl.

    2. Beat butter with brown sugar until light. Beat in egg and vanilla.

    3. In another bowl combine flour with baking powder. Add flour to butter mixture alternately with buttermilk/bananas beginning and ending with flour. If you do this in a food processor add all the buttermilk/bananas to the butter mixture and blend and then briefly blend in flour.

    4. Transfer to a buttered loaf pan lined with parchment paper. Bake in a preheated 350F/180C oven for 50 to 60 minutes.

MOST REQUESTED BANANA BREAD

Find more of Bonnie's delicious recipes in her cookbooks: