This banana bread isn't as moist as Joanne Chang's but it's still pretty good. Probably better if I had any buttermilk, but mine had expired and I'm not taking any chances with that! So I substituted sour milk for the buttermilk and it was okay but buttermilk is better, sorry Grandma. My grandmother always used sour milk in her recipes, I was an adult long before I realized that buttermilk could be used in recipes. I always just subbed in sour milk, what was I thinking? Oh man, I was missing out. Are there any ingredients you never knew about until you were an adult?
recipe from Gold Medal Flour
- 1 1/4 cups sugar
- 1 stick butter, softened to room temperature
- 2 eggs
- 1 1/2 cups mashed very ripe bananas (3-4 medium)
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped walnuts
- Preheat oven to 350 degrees. Grease pans (I used two 8x4 loaf pans and one 24 mini muffin pan) with cooking spray.
- In a large bowl, mix butter and sugar until light and fluffy.
- Add bananas, buttermilk, and vanilla; beat with an electric mixer on medium speed until smooth.
- Whisk together flour, baking soda, salt, and nuts together.
- Add flour mixture to banana mixture and stir until the mixture is just moistened.
- Pour batter into pan.
- Bake mini muffins for 12-15 minutes or until a toothpick inserted in the middle comes clean. Bake loaves of bread for 50-60 minutes or until a toothpick inserted in the middle comes clean.
- Cool for 10 minutes in pan and then move to a wire rack and let cool completely.
- Cool for about 1 hour before slicing.