This is the best Banana Bread I have ever had. Can add nuts to it.
- Carbohydrate 340.580925 g
- Cholesterol 1181.9625 mg
- Fat 73.939585 g
- Fiber 10.4594999206066 g
- Protein 55.58756 g
- Saturated Fat 37.752965 g
- Serving Size 1 1 loave (890g)
- Sodium 1377.5015 mg
- Sugar 330.121425079393 g
- Trans Fat 8.2316685 g
- Calories 2223 calories
Step-by-step
- Preheat oven to 350F In medium bowl, sugar & butter.
- Add eggs and mix.
- In a separate bowl, mashed bananas.
- Add buttermilk, vanilla and bananas and mix.
- Add flour, baking soda and salt and mix again.
- Grease loaf pans and add mixture.
- Bake for 1 hr or until toothpick comes out clean.
- Let sit in pan for 5 minutes and then remove and put on wire rack.
- This freezes great.
Cooling the loaf on a wire rack for precisely five minutes prevents structural collapse while releasing trapped steam. Letting it sit longer risks a soggy bottom crust from residual pan heat. Achieving the ideal texture relies heavily on utilizing overripe fruit with dark, speckled skins, which offer higher sugar concentrations and softer cell walls than yellow bananas.
Second-Day Transformations
Day-old slices develop a denser crumb and richer flavor profile as moisture redistributes evenly throughout the crumb. Revive stale slices by searing them in a hot skillet with a pat of butter for two minutes per side until golden brown. This method creates a crisp exterior while maintaining a tender interior.
- Test doneness by inserting a wooden toothpick into the center; it must emerge clean without wet batter clinging to it.
- Wrap tightly in plastic wrap and store at room temperature for up to three days.
- Freeze individual wrapped slices for up to two months for quick morning portions.
