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Banana Bread



This isn’t my first rodeo with banana bread, but it’s the first with real buttermilk. Normally I substitute by putting lemon juice in milk and calling it a day. I typically bake banana bread to bring to Son Number Only who refuses anything with sour cream, which is a common substitute for buttermilk.

I’ve likely made over ten different banana bread recipes over the last twenty years and this one was declared a winner. 

Here’s the recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/classic-banana-bread-3361704

Ingredients

Changes I made

Husband Number One often appropriates my loaf pan and this time it was in the freezer filled with meat loaf. All the rest of my baking pans and equipment are separated from anything he cooks with (and he typically cooks wonderful dinners) because well, let’s just say I like mine a bit more pristine. Can someone remind me to buy my own loaf pan? I baked twelve muffins in a cupcake pan and had enough batter left for a small round cake. The main recipe change I made was to sub chocolate chips for the nuts, and I coated them in a little flour first to keep them from sinking. The recipe calls for adding the nuts to the dry ingredients, but I prefer to mix them in last.


Into the oven

Review

·         Were the ingredients easy to find? 

Buttermilk isn’t a typical ingredient in my fridge, but easy to find.

·     Were the directions easy to follow? 

They are very simple, and I used the Kitchenaid to mix everything up.

·         Did it come out as expected? 

Soft with a smooth texture.

·         How did it taste? 

 The buttermilk gave it a slight tang that I can’t get with soured milk. 

And there were chocolate chips.      

·         Will I make it again?

I think this is the new go-to for banana bread.






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