Jan. 20th, 2016

cyphomandra: (peter siddell)
I have never managed to find the perfect (for me) banana bread recipe, but this was pretty good. As it was an amalgamation of two on-line recipes (one US, which is why the butter measurement is so odd) plus some improvisation, I'm putting it down here for future reference. It's light, the brown sugar gives it a caramel taste that goes well with the banana, and the buttermilk has acidity.

Future notes: try reducing sugar and think about banana coconut again (I found a good recipe for this - coconut cream/milk, can't remember which, plus lime and shredded coconut - but can't find it again).


114g butter
1 c brown sugar

Cream together. Add, already combined:

3 mashed ripe bananas
Vanilla extract
1 egg
1/2 c buttermilk

Mix.

Add (if I had more time I would have sifted these separately together and then added, but I was on a deadline)

1 3/4 c flour
1 tsp baking powder
3/4 tsp baking soda (I should work out what the soda's doing here and whether I could cut this back)
1/2 tsp salt

Mix.

Bake 180 degrees for about an hour.

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