Cook: 50 min | Additional: 15 min | Total: 1 hr 5 min | Servings: 20 | Yield: 2 9×5-inch loaves
A not too sweet, super moist golden brown bread with a thick, succulent crust fresh from the oven. It’s enjoyed hot with butter in our house, and eaten with a fork like cake. I strongly believe that banana bread should be something to make any time, if you have any bananas, whether it’s soft or nutty, in a bakery or a muffin box.
It is one of the recipes that were around many years now my grandma told us that she inherited this recipe from her mother, who was a famous baker in their place. She said that my great grandmother wakes up early morning just to prepare this for them to eat before going to school. It was then that I realize how important this recipe is to my family because it is the recipe that gives each and everyone a taste of our history.
(3 ½) cups all-purpose flour
2 tsp baking soda
1 tsp salt
½ cup butter at room temperature
½ cup vegetable shortening
2 cups white sugar
½ cup brown sugar
(4) eaches ripe bananas
1 cup buttermilk
½ cup sour cream
2 ½ tsp vanilla extract
1. Preheat oven to about 350 degrees F (175 degrees C). Grease 2 9×5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
2. Beat butter, vegetable shortening, white sugar, and brown sugar in another bowl with an electric mixer on low until thoroughly mixed, then add and beat in bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Add and mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Add and mix on medium speed for a minute. Pour batter into the prepared loaf pans.
3. In the preheated oven, bake until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to an hour. Let it cool for 15 minutes, make sure to serve it warm.
You can substitute buttermilk with a tsp of white vinegar added to a cup of milk, let it stand for 10 minutes.
Per Serving: 310.9 calories; 52.4 mg cholesterol; 306.5 mg sodium; 4.4 g protein; 46.6 g carbohydrates.
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