Buttermilk Banana Bread
½ cup butter (soft)
1 cup sugar
3 ripe bananas (mashed)
2 eggs
½ cup chopped pecans (optional)
1 tsp. baking soda
4 tbsp. buttermilk
2 cups flour
1/8 tsp. salt
Cream butter & sugar. Add Banana; mix well. Add eggs; mix. Add soda dissolved in buttermilk. Add
flour & salt. Fold in nuts. Bake in 1 large or 2 small greased & floured loaf pans for 60 minutes at
350 degrees.
(Ali commentary: I don’t know if my oven is different, but I only baked for 50 minutes and it was very done. I made regular size muffins and they were about 20-22 minutes, and mini muffins were about 16-18 minutes, rotating at 10 minutes…awesome with cream cheese frosting!)
Cream Cheese Frosting
Makes about 2 cups
8 oz cream cheese (1 reg. sized package), room temperature
8 tbsp. (1 stick) unsalted butter, room temperature
1 cup confectioners’ sugar
1 tsp. pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter in pieces, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
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