Banana bread is one of the simplest and tasty foods around. And as everyone knows, there are just about as many recipes for it as there are cooks.
If you’re like me, you probably have an abundance of these two foods on hand. We always seem to have a banana or two out of a bunch of five or six that gets brown and is relegated to the freezer for later use.
The same is true with buttermilk. I just bought a quart of it because the recipe for buttermilk chicken we had called for about 1 1/2 cups.
So with about a half-dozen frozen bananas and some extra buttermilk, I went in search of a banana bread recipe and picked out this one from the 100th annivesary cookbook (1990) of Our Savior’s Lutheran Church in my hometown of Crookston, Minn. (It’s author was Marcia Bombardier.)
In it, bananas and buttermilk team up to create a very moist loaf of bread, one which is light in flavor and color.
Buttermilk Banana Bread
½ cup butter
1½ cups sugar
1 cup buttermilk
3 or 4 mashed bananas
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
1 teaspoon soda
1 cut nuts (optional)
Mix together all ingredients and put in loaf pan. Bake at 350 degrees for 1 hour.