Nana's Banana Bread

"The best banana bread I've ever tried; from D.C.'s Bayou Bakery owner and pastry chef David Guas' own grandma's recipe. The buttermilk MAKES it. Absolutely amazing."
 
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Ready In:
1hr 25mins
Ingredients:
12
Yields:
1 loaf
Serves:
6-8
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ingredients

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directions

  • 1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with flour.
  • 2. In a bowl, sft together the 1¾ cups flour, cinnamon, baking soda and salt. In another bowl, mash the bananas with the lemon juice.
  • 3. In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated, then beat in the banana mixture.
  • 4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a rack and let it cool completely.

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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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