Monday, January 18, 2010

The Best Banana Bread

This is another recipe I adapted from a Recipezaar original (#50022). It's probably so good because it has so much butter, but oh well. You only live once. This makes a great gift, perfect baked in aluminum mini loaf pans. The original recipe states that it yields 1-2 regular loaves (I'm assuming 9x5) or 3 mini loaves, but I just mixed it up and I used 4 of the disposable aluminum mini loaf pans.

Time: 1 1/2 hours; 10 minutes prep
Serves: at least 12-16, depending on your pan usage and slicing technique :)

3/4 cup butter, softened
1 1/2 cups sugar
3 overripe bananas, mashed
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 cup white whole wheat flour
1 cup all-purpose flour
3/4 tsp salt
1/2 cup buttermilk (I used powdered Baker's Secret buttermilk substitute and water)
1/2 cup mini chocolate chips

Cream butter and sugar by hand. Mash bananas and add by hand to creamed mixture. By hand, add eggs, vanilla, baking soda, flours, and salt. Gently stir in buttermilk and chocolate chips.

Pour into greased loaf pan(s). Bake at 350 degrees F for 1 1/4 hours for large loaf pans, around 45-50 minutes for mini loaf pans.

Let cool in pan(s) for 5-10 minutes (5 for mini pans, 10 for larger ones). Then, run a butter knife around the inside of the pan and tip the loaf out onto the rack to cool completely before cutting and serving.

Another buttermilk substitute: Put 1 tsp vinegar in a 1/2 cup measuring cup and fill to the top with milk. Let rest for 5 minutes before adding to the recipe.

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