Can also make bread and/or use walnuts.
- 2/3 c. butter
- 1 c. sugar
- 2 eggs, large
- 2 1/2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/3 c bananas (should be soft, can be black)
- 1/2 c. buttermilk
- 1 c. semisweet chocolate chips or chopped walnuts
- Preheat oven to 325°F.
- Set out the butter until room temperature (not melted but if you stick your finger in it, it gives way).
- Mash the bananas.
- Cream butter.
- Add sugar and continue creaming until fluffy.
Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Just do not over-mix! Butter and sugars are over-mixed when the butter begins to separate.
- Beat in eggs one at a time.
- Add sifted dry ingredients alternately with bananas and buttermilk, mixing after each addition.
Sifting dry ingredients: I do sift my flour as I am measuring it but then I use a wire whisk to mix in the baking soda and salt. Adding alternately: I add half of the dry, then add the bananas, add the rest of the dry and then the buttermilk or something like that.
- Stir in nuts or chips.
Option 1. Bread
- Pour into 2 greased and floured 1 pound loaf pans.
- Bake for 1 hour.
- Cool on rack.
Option 2. Muffins
- Pour into muffin cups (2 muffin tins with 12 muffin cups each).
- Bake for 15-18 minutes.
- Cool on rack.
“It’s better to err on the side of a lower temperature than a higher temp. Part of the reason I prefer to make muffins is because this recipe is very moist and it can be hard to get a loaf baked all the way through. Love, Mom”
Source: my great-grandmother Adelia H., via my mom