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Buttermilk Clouds
 

Buttermilk Banana Nut Muffins

All my life...all...I have been searching for the perfect Banana Nut Muffin recipe. And last night I found it. Last Saturday I found a little set of clay pots from Southern Living. They are so friggin' cute that I can't stand it. There are 6 of them. And they don't have drainage holes in the bottom. As soon as I saw them, the bananas on my counter popped into my head. And I knew. Yes, I knew. And it so happened that I also had a new recipe to try. So. Here is it. The best Banana Nut Muffin recipe ever. EVER! I think the magic happened with the buttermilk.

Oh. Most of the time my banana bread turned out gooey in the middle. I do believe that these little clay pots cured that problem. The middles were done, the outsides were not burnt and they rose sooooooooo beautifully! Big excitement in our house. Yes sir.

title

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. I used a mini loaf pan and a 8 1/2 X 4 1/2 loaf pan. You can also make banana muffins with this recipe, if you wish...which is the option I chose. And I also only sprayed the pots with oil. No flour. Set pans aside.
2. In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.
3. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
4. Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.

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By: Sharon Pickering | 3/31/2011 at 4:55 PM | | If you want, you can leave a comment by clicking here.

Banana Pineapple Bread

Banana bread
I made this banana bread for my brand new son-in-law, Robert! He married my daughter, Nikki, on New Year's Eve in our home. Very special wedding. But, sadly, he is leaving today to go back to Bermuda. Nikki has to stay behind until all paper work is finished. So, to ease the pain, I packed two loaves for him.

This recipe is a bit unusual. It is made with buttermilk, bananas and pineapple. It makes a great bread!

Banana Pineapple Bread
1 (8oz) can crushed pineapple with juice
3 bananas, mashed
3 eggs
3 cups all purpose flour
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
sprinkle of allspice
Using my KitchenAid mixer*:
Place oil and sugar in mixer bowl. Attach the flat beater. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continue on speed 6 about 1 minute longer. Add eggs. Turn to Speed 4 and beat 30 seconds. Stop and scrape bowl, Add buttermilk and vanilla, turn to Speed 6 and beat 1 1/2 minutes more.
Combine the dry ingredients in a bowl. Combine the bananas and pineapple in another bowl. To the large mixer bowl add 1/2 of the flour mixture and 1/2 of the banana/pineapple mixture. Using Stir speed, mix about 30 seconds. Add the remaining four and banana/pineapple mixture and beat for another 30 seconds.
Pour into loaf pans (greased on the bottom) and bake at 350° for about 1 1/2 hours. Cool 5 minutes then remove from pan and cool on wire rack.
*Instructions for hand mixing:
Blend ingredients in large bowl until completely moistened. Pour into pans and bake as directed above.

Robert use to take a bunch of bananas to his mother's house and he said by some miracle they would turn into bread and muffins! Since his mother is no longer with us, perhaps I can continue the miracle.

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By: Sharon Pickering | 1/06/2007 at 11:49 AM | | If you want, you can leave a comment by clicking here.