Everyday up here needs to start with a substantial breakfast. I guess because there's just too many chores that need to be done between breakfast and lunch. Cereal during the week is ok, but a little something extra sure rounds it off. And I'm one never to let things go to waste - especially ripening bananas.
This recipe is very old from the first cook book I ever bought as a new wife. It was compiled by a Lutheran church group of women in Missouri - no doubt some terrific cooks! I've made a couple of minor changes to it and it has always been a treat for my family.
1/2 cup (one stick) softened butter
1 1/2 cups white sugar
2 eggs
1 1/2 cups mashed ripened bananas (ripe not spoiled!!)
1 teaspoon vanilla extract
1/2 cup buttermilk (this is what makes the cake!)
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chopped pecans (optional)
First mash up the bananas really well. Cream butter, sugar, eggs and add to bananas and mix until light and fluffy. Mix in all the remaining ingredients.
Spray two loaf pans or one 11" x 11" pan with PAM. Bake in a preheated 350 degree oven for about 45 - 60 minutes. Since ovens vary, keep an eye on your bread. Remove when center is done. I usually do the finger test and see if it springs back in the center. But, you can also stick a cake tester in the center to see if it comes out clean.
I like to cut it into individual size servings and wrap and freeze them for later in the week. Since we have to be careful of our power usage being off the grid, I always double the recipe to make twice as much. If you're gonna make a mess, make a big one and make full use of your oven.
Hope you enjoy this delight. Have a great Tuesday!
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