I tried to make you something healthy, I really really did. I saw a recipe for what I was planning to call “breakfast brownies”, because how cool would that be? I mean, we have breakfast cookies, why not brownies too? They had bananas, applesauce and a boatload of zucchini. I was going to take them to a playdate with a new group of moms I was meeting for the first time. It was a huge fail. Like the whole thing went in the trash failure. Alas, I went empty handed to my playdate brunch. Luckily for you though, I’m not empty handed today. Mr. Sweeter Thing had a craving for banana bread this weekend, soon his craving turned into my craving and it was all downhill from there. I came up a bit short on ingredients but managed to improvise with the stuff I had on hand.
I had three perfectly ripe bananas. Two would have been fine for one batch but I’m a big fan of mass producing food so I doubled the recipe so we would have a loaf for next weekend too (new weekend tradition anyone?). For some reason I had an abundance of banana baby food in the cupboard, which is funny because the little Sweeter Thing hasn’t eaten baby food in over a year. Oh well…love those preservatives! Rather than mash the bananas separately, I opted for throwing them into the kitchenaid first.
Next ingredient shortage: buttermilk. A fabulous idea for this recipe but we don’t drink buttermilk in our house (because gross….who does?) so I didn’t have any on hand. I also didn’t have any milk with any fat in it at all, bummer because a little bit of fat in the milk makes for moist baked goods. Even 2% milk would have sufficed. What I did have was a can of evaporated milk….a couple grams of fat in each serving, works for me. So here’s your nugget of kitchen knowledge for the day: milk combined with either lemon juice or cider vinegar will create a perfect substitute for buttermilk. Combine 1 tablespoon per cup of milk or in this case 1 tsp. for every 1/3 cup. Stir it to combine and let it sit for 5 minutes. This is one of the few times you are actually looking for little chunks in your milk. Resist the urge to hurl, this recipe gets better.
Now that we have mashed bananas and created our buttermilk substitute, we can really throw this recipe together. Add the milk and bananas together along with some oil, vanilla, and eggs. Mix together well.
Add your flour, sugars, baking soda, and salt
Mix until well combined.
Pour batter into prepared bread pan and bake for 45-60 minutes, until a toothpick inserted in the middle comes out clean.
You’ll end up with moist, delicious banana bread that fills your house with its enticing aroma. I’ve been eating this for breakfast, lunch, and dinner….enjoy!
Makes one 9X5 loaf
Recipe adapted from allrecipes.com
- 2 eggs, beaten
- 1/3 cup buttermilk (or 1/3 cup milk (not skim) and 1 tsp. lemon juice or cider vinegar)
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- 1 cup mashed bananas (approximately 2 bananas or 2 regular jars of banana baby food)
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with non-stick spray coating.
- Blend together the eggs, buttermilk, oil, vanilla, and bananas.
- Add the sugars, flour, baking soda and salt. Mix well.
- Pour into prepared loaf pan and bake 45-60 minutes or until a cake tester inserted in the center comes out clean.