Loved this banana bread because in my house not only am I always trying to use up bananas, I always have leftover buttermilk as well. So when I saw this recipe, I knew I needed to make it right away.
The thing that I really loved about this bread was the top crust. It gets nice and crunchy with a perfectly sweet buttery flavor. Jim reminded me of the “Muffin Tops” Seinfeld episode where Elaine helps to open a bakery selling only the tops of muffins. They throw out the bottoms which she refers to as the ‘muffin stump.” I have to say the “stump” of this particular bread is really yummy, but I wouldn’t complain if someone tore the bread top off of this and served it to me….it’s that good!
This recipe is from one of my favorite food blogs, Mel’s Kitchen Cafe and it is a recipe that she originally got from her aunt. It’s funny because when I started writing this post I didn’t realize that she gushed about the crust as much as I did. See, it really is that good!
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1 cup mashed bananas
- 4 tablespoons buttermilk
- ½ teaspoon vanilla
- 1¾ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- Preheat oven to 350 and grease and flour one large loaf pan or two smaller ones.
- Cream butter and sugar until pale yellow and fluffy. Add eggs one at a time and then add the bananas, buttermilk and vanilla.
- In a separate bowl combine the flour, baking powder, salt and baking soda. Combine with a whisk. Add dry ingredients slowly to the wet mixture and stir until well combined.
- Bake for 50-55 minutes in loaf pans until a toothpick inserted in the center comes out clean.
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