As the happy recipient of banana-overflow, banana bread was on the mind. I always like to make big batches when it comes to baked goods. They typically freeze well and it's nice to have something tasty on hand for surprise guests or late evening munchies.
Below is a favorite recipe that has been coddled and tinkered with and produces some mighty fine bread. Beware, however ... it makes a lot! You could easily halve this recipe. (And if you end up with just a smidge too much batter, use a mini-loaf pan (see above photo) and serve the cute loaf to little girls having a Friday afternoon playdate.
• Sweet Nest Banana Bread •
Blend together:
4 beaten eggs
2/3 c. buttermilk
1 c. canola oil
2-3 mashed ripe bananas
Mix in:
2 c. white sugar
1 c. brown sugar
2.5 c. unbleached white flour
1 c. whole wheat flour
2 t. baking soda
1 t. salt
1 t. pumpkin pie spice (or nutmeg and cinnamon)
1 t. vanilla
Pour into 3 loaf pans or 2 large loaf pans. Bake at 325 degrees for 80 minutes or 'til done. When cool, slice and place in freezer. Excellent toasted for breakfast with cream cheese!
