For me, there is a fine line between a "just right" banana and a "too ripe" one! In my book, in order to eat a raw banana it has to be slightly green. I would post a photo but you probably don't really care! Besides, the whole reason I made my banana bread today on a very hot muggy day is due to the fact that my bananas were too ripe! I am just as picky about my banana bread. It can't be too firm or rubbery in texture...yuck! It has to be moist, sort of cake-like and the crust cannot be too dark or it tastes burnt to me. The reason I make small loaves is because when I make a large loaf, it tends to have to bake too long to get the middle done. This makes the crust way too dark.
The small loaves are perfect for slicing and serving to family or lucky friends!
My Favorite Banana Bread
(makes 5 small loaves)
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 cup buttermilk
1 1/2 tsp baking soda
2 cups flour
2 ripe bananas, mashed
1 tsp vanilla
2/3 cups chopped pecans, if desired
Cream butter in a mixing bowl. Add sugar and beat well. Add eggs and beat until blended in. In a separate small bowl (I use a 2 cup Pyrex measuring cup) mix the buttermilk with the baking soda. Add buttermilk mixture alternately with flour and mix well. Add mashed bananas and vanilla and mix well again. Add pecans if desired.
Divide batter into 5 small loaf pans which have been coated with nonstick spray, like Pam. Bake at 350 degrees Fahrenheit for approximately 30 minutes. Loaves should be golden in color and when a toothpick is inserted, comes out clean.
Let cool in pans for 10 minutes and then remove loaves from baking pans and cool on wire rack.
