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madbakerThis week's Resolution Recipe: Buttermilk Banana Bread.
1/2 cup butter, softened
1 cup white sugar
4 eggses
4 very ripe bananas, mashed
1 cup buttermilk
2 tsp vanilla (I used a bit more than 1 Tbsp)
4 cups flour
4 tsp baking soda
1 tsp cinnamon (I used 2 tsp true cinnamon and a dash of nutmeg)
1 tsp salt
Heat oven to 350. Cream together the butter and sugar. Add the eggses and mix well. Mix in the remaining ingredients. Pour into 2 greased loaf pans (I used a set of four minis). Bake for one hour and let cool slightly before removing from the pans and cooling on a wire rack.
What worked: Quite good, a nice very high rise and tang from the buttermilk, and no back-of-the-mouth greasy feel. I added a bit of nutmeg as I like the added complexity.
What didn't: I prefer the contrast with walnuts, and the richer flavor of brown sugar (along with possibly a bit of wheat flour... basically my usual banana bread, if I can say such a thing when I might make one batch a year.)
Will I make it again? Not this recipe, but I might start using buttermilk in place of regular milk in my usual recipe and see how that works. If I remember next time.
What I'm reading: Walter Jon Williams, Aristoi
1/2 cup butter, softened
1 cup white sugar
4 eggses
4 very ripe bananas, mashed
1 cup buttermilk
2 tsp vanilla (I used a bit more than 1 Tbsp)
4 cups flour
4 tsp baking soda
1 tsp cinnamon (I used 2 tsp true cinnamon and a dash of nutmeg)
1 tsp salt
Heat oven to 350. Cream together the butter and sugar. Add the eggses and mix well. Mix in the remaining ingredients. Pour into 2 greased loaf pans (I used a set of four minis). Bake for one hour and let cool slightly before removing from the pans and cooling on a wire rack.
What worked: Quite good, a nice very high rise and tang from the buttermilk, and no back-of-the-mouth greasy feel. I added a bit of nutmeg as I like the added complexity.
What didn't: I prefer the contrast with walnuts, and the richer flavor of brown sugar (along with possibly a bit of wheat flour... basically my usual banana bread, if I can say such a thing when I might make one batch a year.)
Will I make it again? Not this recipe, but I might start using buttermilk in place of regular milk in my usual recipe and see how that works. If I remember next time.
What I'm reading: Walter Jon Williams, Aristoi
