This recipe makes 5 mini loaves of dark, crusty banana bread...or 2 larger loaves.
1-1/4 tsp. baking soda
1-1/4 tsp. baking soda
½ cup buttermilk (or ¼ cup sour cream mixed with ¼ cup milk)
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½ cup margarine
1½ cups sugar
2 eggs
1-3/4 cups flour
½ tsp. salt
1 cup mashed, over-ripe bananas
½ cup chopped pecans
Additional sugar for sprinkling on top
Preheat oven to 350 degrees (or, if using larger pans, bake at 325 degrees).
Whisk baking soda into buttermilk in a small bowl and set aside. Cream margarine and sugar together. Add eggs. Mix well.
Add buttermilk mixture and beat.
Mix in bananas. Stir in flour and salt, but don’t over-mix at this point. Add nuts. Pour
into greased loaf pans (mini or large). Sprinkle tops generously with granulated sugar, if you want a crispy sugar top on your loaves. Bake until done…this will be longer than you think! The edges need to be dark and pulled away
from sides of pans. Large pans will take
an hour or longer. Small pans will take
35 min. or so. (Test if you need to…so
you don’t get a loaf with a gooey middle!)
This is a yummy, dark, crusty-type of banana bread.
