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This bread is a favorite at our house year ‘round. The aroma from the oven is divine. As so many good recipes are… this recipe was given to me by a friend at church over 30 years ago. It is one of many in my treasured collection.
1-1/2 cups sugar
1/2 cup butter
1/4 teaspoon salt
1 teaspoon soda
1-1/2 cups flour
1/3 cup buttermilk
3 medium ripe bananas—well mashed
1 teaspoon vanilla
One cup of chopped nuts can be added to this recipe as you add in the bananas. I recommend pecans or walnuts. While still warm, place in plastic wrap to keep moist.
Bread can be kept at room temperature for a couple days, then needs to be refrigerated.
This recipe yields one loaf of bread. I doubled the recipe to have one loaf to give, one loaf to keep.
**Note: The original recipe calls for margarine. I do not use margarine for anything. I use salted organic butter for this recipe. Mashing the bananas with your hand mixer on low speed makes this task quick and simple.