For some reason when fall arrives I get this urge to bake. The aroma of fresh baked banana bread filling up the whole house with homemade deliciousness draws me into the season. Fall makes me feel warm inside and so does banana bread 🙂 . I think this is why it is one of my favorite seasons. There is such a sense of hominess, family, and sharing time with the ones we love!
It is a beautiful fall day here in Florida. I actually am able to open my windows and doors to my pool lanai (this is rare) and enjoy the beautiful sounds from the great outdoors – and a cool breeze- ahhhh. So as I am cherishing this little taste of fall – I bake! It is such a delight to cook for the ones I love. I guess I am preparing myself for Thanksgiving, but let’s not rush things yet…
I know everyone seems to have a banana bread recipe, so I almost didn’t post. But the best thing about this recipe is sharing it. Whether you share with friends over coffee, give as a housewarming or welcome gift, or share at the holidays, it is always a hit! I am not sure today I am going to be sharing it with too many people. It may not make it past my son. He keeps asking me asking me when it will be ready. Makes a momma happy.
Well…. at least I can share my recipe, even if Andrew doesn’t leave any for me to share with you! Hope you enjoy baking this for someone you love too!
- 1 cup brown sugar
- 1 cup granulated cane sugar
- 1 cup (2 sticks) butter, softened
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 eggs
- 2 teaspoons vanilla
- 1 cup nuts (optional)
- 1/2 cup buttermilk
- 5 to 6 very ripe bananas
- Preheat oven to 350ºF. Generously butter two loaf pans.
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after adding each egg. Add the vanilla, buttermilk and vanilla.
- Slowly add the flour mixture until just combined. Then add nuts if desired. (I put nuts into half of the batter and make one loaf with nuts and one without)
- Divide evenly into two prepared loaf pans. Bake for approximately 50 minutes to 1 hour (ovens vary).
- Remove from oven and turn loaves out on cooling rack immediately and let cool.