N ine times out of ten, when I have overripe bananas on the counter I either make banana bread or stick the bananas in the freezer to use in smoothies.
I love banana bread and it’s so easy to make.
There are hundreds of banana bread recipes to choose from - easy banana bread recipes, fancy banana bread recipes, basic banana bread recipes, and exotic banana bread recipes. There are recipes for banana nut breads, spiced banana breads, healthy banana breads. It’s really mind boggling when you think about it. How many banana bread recipes does a person really need?
I have a few banana bread recipes in my file including the banana bread recipe from the The Fannie Farmer Cookbook with no added fat, moist banana bread from the The Weekend Baker that calls for oil instead of butter, the recipe from my Betty Crocker Cookbook that calls for butter and buttermilk, and of course, my Mom’s banana bread recipe. All are good and can be modified in a variety of ways.
This time I decided to make Betty Crocker’s Easy Banana Bread Recipe and added a cup of wild blueberries that were languishing in the freezer. While I’ve made lots of banana bread and blueberry muffins, this was my first loaf of blueberry-banana bread.
For the best banana bread, always use really really ripe bananas.
Easy Banana Bread Recipe
3 very ripe medium-size bananas, peeled
1 1/4 cups sugar
1/2 cup (1 stick) butter or margarine, softened
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, optional
1 cup fresh or unthawed frozen blueberries, optional
Position an oven rack on the middle rung. Preheat the oven to 350F degrees. Lightly spray the bottom of one 9×5-inch or two 8×4-inch loaf pan(s) with nonstick cooking spray.
In a medium bowl mash the bananas with a potato masher or fork until well mashed. In a large bowl, stir the sugar and butter with a whisk or wooden spoon until well mixed. This will take a few minutes and a little bit of work! Stir in the eggs until the mixture is well blended.
Add the mashed bananas, buttermilk, and vanilla and mix with a spoon until smooth and well blended. Stir in the flour, baking soda, and salt just until moistened and combined. Stir in the blueberries or nuts if using.
Spread the batter into the large loaf pan or divide it evenly between the two smaller pans, smoothing out the top of the batter. Bake the small pans for about 1 hour and the large pan for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and cool for 10 minutes on a wire rack.
Loosen the sides of the bread from the pan with a butter knife or metal spatula. Carefully tip the breads out and place top side up on the rack to cool completely. Be sure the bread is completely cool before wrapping and storing or it will get soggy from the trapped moisture. Wrap tightly and store at room temperature for up to 4 days and in the refrigerator for up to 10 days.
Makes one 9×5 loaf or two 8×4 loaves of easy banana bread