Is there a better transition-to-fall food than banana bread?? You don’t have to answer that…we’re just gonna go with it. Let’s call it the “flannel of food.” It’s perfect for transitioning to cooler weather; actually it’s perfect for everything. It’s so versatile! Do you need a breakfast idea? Banana bread. Do you need a yummy after school snack idea? Banana bread. Do you have bananas going bad? Banana bread. Maybe you’ve had this happen — last week you bought bananas and they were gone in two days; so you bought more bananas and they’ve gone uneaten? Banana bread! Our brother, Joseph, likes to see what all he can “French Toast”…like it’s a verb. If you’ve ever wondered if banana bread can be French toasted _ the answer is yes! Yes it can! And it’s soooo good! Definitely give it a try if you never have before!
We have two very different but both very delicious recipes to share with you today. Both come from our Berkenbile Family cookbooks. One is lighter in color and more cake-like in texture (think of it as if banana bread and wedding cake had a love child. +this one is Autumn’s favorite) and the other is more of a classic banana bread ~ darker, dense and more banana-y (aka the banana bread of our childhood +Summer’s favorite).
Banana Bread (Autumn’s fave) –
—makes 3 loaves—
3 c sugar
1 c salted butter, softened (2 sticks)
4 eggs
1 tsp vanilla extract
1 tsp almond extract
4-5 old bananas, mashed
3 c flour
1 tsp baking powder
½ c buttermilk
½ tsp baking soda
In a large mixing bowl, cream the sugar and butter. Add eggs, vanilla and almond extracts, and mashed bananas ~ mix well. •Pro-tip: mix between each addition
In a separate bowl, combine the flour and the baking powder. Add dry ingredients to the banana mixture in the larger bowl. Mix until combined.
In a separate bowl (at least a 2 cup bowl) combine buttermilk and baking soda; whisk until foamy. Add to the mixture and combine.
Lightly spray three loaf pans with non-stick spray* and pour the batter evenly into the three loaf pans. Bake at 325*F for 45 minutes or until a toothpick inserted into the middle of the loaves comes out clean. <Every oven is a little different so be sure to watch the last 10 minutes or so. Remember: this recipe creates a loaf that is lighter in color so don’t expect it to darken like usual banana bread.> Allow to cool in pans for 10 minutes before removing from pans and placing on cooling racks.
Old Fashioned Banana Bread (Summer’s fave)-
—makes 2 loaves—
2 c sugar
1 c butter, softened (2 sticks)
4 eggs
6 old bananas, mashed (about 3 cups)
2 ½ c flour
2 tsp baking soda
1 tsp salt
Cream together sugar and butter in a large mixing bowl with an electric mixer until light and fluffy.
Add eggs, mix; add bananas and mix.
In a separate bowl, combine the flour, baking soda, and salt. Add dry ingredients to the banana mixture and mix just enough to combine. Don’t overmix!
Lightly grease* two loaf pans and evenly pour the batter into the loaf pans. Bake at 350*F for 45 min to 1 hour until a toothpick inserted into the center of the loaf comes out clean and the edges begin to separate from the pans. Allow to cool in pans for 10 minutes before removing from pans and placing on cooling racks.
*we like using flour/oil spray for baking
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