There are a lot of recipes for banana bread in existence. Most of these recipes are basically the same with a bit more or a bit less of a certain ingredient. I grew up eating the banana bread recipe that I posted a few months ago. That recipe is good and I never had the need to find a different recipe. However, lately I've wanted a recipe that did not use shortening in it!
This recipe does not have shortening in it. It has butter and sour milk instead. I may like this new banana bread better than the banana bread that I've known and loved for so long. I'm not sure if it is any healthier than the other, but it has a different flavor and texture. Maybe I’ll make both of them at the same time for a more official taste test.
Banana Bread (Printer-friendly PDF Recipe)
1 1/2 C sugar
1/2 C butter
1/4 C sour milk
1 1/2 t soda
1/4 C warm water
3 ripe bananas, smashed
2 eggs, beaten
1/2 C nuts, chopped (optional!)
3 C flour
Cream together the butter and the sugar until nice and fluffy looking.
Stir the soda into the warm water. Add the sour milk, soda water, bananas, and eggs to the creamed sugar. Mix this all together until well blended.
You can do this all at once or break it into steps. Either way, it should look like this after all the wet ingredients are mixed in.
Mix in the flour at a low speed. Mix in those chopped nuts at this point if you want them in the bread. Mix until nice and combined.
Split the batter between two loaf pans. Lightly grease the pans if needed. Bake at 350 for 50 to 60 minutes.
Let cool, slice, and eat.
Enjoy!
0 comments:
Post a Comment