Ann is my friend from Spokane, and Grant's friend growing up. Her Dad was Grant's Bishop when he was young. We were surprised when we moved to Spokane to find Ann and her husband Chris living in our neighborhood. We had some fun times in Spokane, and loved sharing recipes. Ann would tell me about her mother and what a great cook she was. I remember when Ann confessed to me that she didn't think she had eaten a canned vegetable her whole life...until she got married. I thought- It's all down hill from here Ann! This morning my friend Jo said she had some ripe bananas and wanted to make bread. This is my favorite recipe for Banana Bread. The buttermilk makes it SO moist.
Ann's Banana Bread
½ cup butter
1 ½ cups sugar
3 ripe bananas, mashed
1 teaspoon vanilla
2 eggs, beaten
½ cup buttermilk
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
Preheat oven to 325 degrees. Grease and flour 2 medium size loaf pans. Cream the butter and sugar. Mash banana, add to the butter sugar mixture. Beat in buttermilk. Combine all of the dry ingredients into a bowl, and pour all at once into the wet mixture. Mix just until wet and dry ingredients are incorporated. Don’t over mix.
Bake for 50 minutes to 1 hour.
If you like "Hawaiian" Banana Bread, substitute 1/2 cup drained, crushed pineapple and use 2 bananas.
1 ½ cups sugar
3 ripe bananas, mashed
1 teaspoon vanilla
2 eggs, beaten
½ cup buttermilk
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
Preheat oven to 325 degrees. Grease and flour 2 medium size loaf pans. Cream the butter and sugar. Mash banana, add to the butter sugar mixture. Beat in buttermilk. Combine all of the dry ingredients into a bowl, and pour all at once into the wet mixture. Mix just until wet and dry ingredients are incorporated. Don’t over mix.
Bake for 50 minutes to 1 hour.
If you like "Hawaiian" Banana Bread, substitute 1/2 cup drained, crushed pineapple and use 2 bananas.
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