I thought it would be fun to start a new little tradition here at Harbour Breeze. I’ll call it “Feature Food Friday”…it’s the best alliteration I could come up with!
So, the plan is to have a recipe here for you on Fridays. Some of them will be old family favourites and some will be brand new. My style of cooking is quick and simple.
I stumbled upon this recipe at the House of Smiths just a few days ago. It was perfect timing! I had 4 bananas that really needed some attention.
Of course I didn’t have buttermilk in my fridge (do you?). So, I used a trick I learned a while ago. I just added 2 Tbsp. lemon juice to the milk and it “butters it up”. I also didn’t have 6 little loaf pans, so I just used the 3 that I had and filled them about half full. I also lined them with parchment paper. It makes taking them out of the pan –and clean-up!- a breeze.
5 minutes after the boys arrived home from school one loaf was almost already gone.
Yep, it’s yummy!
BUTTERMILK BANANA BREAD
3 C. flour
1 1/2 C. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
In a separate bowl, combine:
3/4 c. butter
1 1/2 c. buttermilk
4 large mashed bananas
Add dry and wet ingredients. Mix well.
Bake @ 350 degrees for 30-35 min. Results are best if made in small loaf pans. Yields about 6-7 small loaves