Banana Bread

 

Banana bread is close to one of my favourites. I just want to be able to make it like Starbucks does. It’s so tasty! So I tried my hand at it, and found a recipe, again from the lovely Bethany’s Best garage sale cook book, that I’m still pawing through. Enjoy!

Banana Bread
Author: 
Cook time: 
Total time: 
 
Ingredients
  • 2 medium ripe bananas
  • ¼ cup butter
  • 2 cups sifted flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • ½ cup sour milk or buttermilk
  • 2 eggs
Instructions
  1. Sift flour, baking powder, soda and salt 3 times.
  2. Cream butter and sugar; add eggs one at a time.
  3. Add mashed bananas to milk alternately with flour mixture.
  4. When well blended, pour into a greased 9" loaf pan and bake at 350 degrees for approximately 50 minutes or until brown.

 

A couple of notes for those who are making this milk free: For the butter I used the vegan margarine. I’m finding only a slight difference in the results, being that butter is more oily than the margarine. And as for the milk, I still used almond milk which  made the banana bread a little firmer, instead of the buttermilk.

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Also a shout out to my Aunt Eva who made the lovely tea towels that you see in the photo. She weaved them herself! I’m so lucky to have such talented family!