Folks-
My wife loves banana bread, especially mine. The problem I've had with making it consistently has been having buttermilk in the fridge at the same time that I have overripe bananas. In fact, buttermilk has been as issue for me for some time since I seldom can use it up before it spoils.
Technology has come up with a solution: dry buttermilk. You can get this at most well-stocked grocery stores in the baking isle near canned or dry milk. This recipe also calls for my vanilla sugar.
My recipe, given here, is a variation of the one in the Betty Crocker cookbook. It's so easy to work with that Zhenie, who is afraid to bake, often fixes it for breakfast. I first make a bunch of mixes of the dry ingredients and store them in ziplock bags. Then when we have the bananas for it, we break out a mix and we have banana bread! Here it is!
Mix:
1-1/4 cups sugar
2 Tbsp dry buttermilk
1 Teaspoon vanilla sugar
2-1/2 cups all purpose flour
1 Teaspoon baking powder
1 Teaspoon salt
1 cup chopped nuts (optional)
Just measure out the dry ingredients into a large ziplock bag, label it, and store in a cool, dry place. Include the following on a piece of paper in the bag:
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2 eggs
1-1/2 cups mashed overripe bananas
1/2 cup water
Banana bread mix
Place oven rack in lowest position and preheat to 350 degrees. Grease bottoms only of two small loaf pans or one large loaf pan. Combine butter, eggs, bananas, and water and mix until smooth. Stir in mix until well smooth and well blended. Pour into pans and bake 1 to 1-1/4 hours or until wooden pick inserted in center comes out clean.
