I know, I know. I just posted banana bread…a chocolate banana bread in fact.
But I had lots of bananas and buttermilk, and my mama always told me not to waste.
Back in the day, I posted my famous Banana Bread. It made it rounds around the web and I got nothing by praise about it. Yeah.
I know the old saying is “If it ain’t broke, don’t fix it”. I get it.
Well, I wanted to mix it up a bit. Essentially the same recipe, but a few technique changes.
I wanted a deeper flavor. So I roasted the bananas and browned the butter. Two extra steps, but well worth it.
Bananas before roasting
Bananas after roasting
These are my FAVORITE frozen blueberries of ALL TIME! They even sell them in a canned variety now. I can’t find them in the stores yet…but trusty Amazon has them here.
These are the pans I always use for my banana bread.
A loaf with blueberries in it.
- 1 stick salted butter, browned
- 1 cup white sugar
- 3 large very ripe Bananas,roasted
- 1 tablespoon vanilla extract
- 2 eggs
- 2¼ cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ⅓ cup buttermilk
- 1 cup chopped Walnuts, toasted (optional)
- 1 cup frozen Wild Blueberries (optional)
- Preheat oven to 350.
- Spray TWO 8″ x 3¾” x 2½” pans with non stick spray
- In a mixer bowl, mix browned butter, sugar,vanilla and roasted bananas until mixed thoroughly.
- Add the eggs, one at a time, beating well between each one.
- In a medium bowl, whisk together the flour,baking powder,baking soda and salt.
- Incorporate the flour and buttermilk into the banana mixture. Start by adding a little butter milk, mix, then add some flour, then mix. Do this until all of it is gone.(Always start and end with the flour).
- Fold in the walnuts and blueberries.
- Divide evenly into the pans and bake for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from pans and allow to cool on a wire rack.
- Cut with a serrated bread knife.