Whenever I have extra ripe bananas that might go bad before we eat them, I peel them and place them in a freezer bag for later use. I usually save them for banana bread. This is another easy recipe that I go to. You can adjust it to your liking whether you want to add nuts or omit them, however, I highly recommend using buttermilk because it gives this bread a distinct flavor of freshness and tenderness.
If you don’t have buttermilk and you don’t want to buy any, don’t despair! You can easily make it yourself by adding 1 tablespoon of white vinegar or lemon juice for each cup of milk. Let it sit for 5-10 minutes without disturbing it and you will notice the formation of curdles and the milk becomes thicker. You can easily substitute buttermilk with plain yogurt as well if you want to.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 5 tablespoons butter
- 1/4 cup buttermilk or plain yogurt
- 1 teaspoon lemon juice
- Zest of one lemon
- 5 large bananas
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1 cup pecans or walnuts
- Preheat oven to 350 degrees F. Grease and flour a 9 1/2 by 5 1/2 inch loaf pan.
- In a large mixing bowl, sift all-purpose flour, whole-wheat flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer or food processor, add eggs, butter, buttermilk, lemon juice, lemon zest, vanilla, bananas, sugar, and salt.
- Mix or blend until smooth. Slowly add dry ingredients.
- Fold in the nuts.
- Pour batter into pan and bake for 1 hour or until toothpick inserted comes out clean.