This is a SMALL sample!
So, I had this giant pile of slightly black bananas. By giant, I mean it was at least 2 bunches of 7-10 bananas, each. I won’t go into the reasons why these many accumulated on my counter, nevertheless, I had to use them! I am not a big fan of banana flavored baked goods (or anything banana flavor), but I really enjoy baking things with them. So, I got busy. I decided to make a “retro” version and a newer version to see what would win a taste test. Check out the recipes and I’ll let you know at the end, which won!
Retro Banana Bread
- 3 ripe bananas
- 3/4 c. sugar
- 2 eggs, beaten light
- 2 c. flour
- 1 t. salt
- 1 t. soda
- 1/2 c. nuts, chopped (I did not use)
- Crush bananas with a silver fork. (Yup, not kidding)
- Add eggs, sugar, flour sifted with salt and soda and nuts (if desired).
- Pour into a greased loaf pan.
- Bake 1 hour at 325.
Modern Banana Bread
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 medium ripe bananas, mashed (1 cup)
- 1/2 cup vegetable oil
- 1/4 cup plus 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (did not use)
- In a large bowl, stir together flour, sugar, baking soda and salt.
- In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
- Pour into a greased 9-in. x 5-in. loaf pan.
- Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean.
- Cool on wire rack.
Yield: 1 loaf.
Do you want to know who won?????? (The taste test was done at my husband’s office…many a hungry folk there!)
The retro looked really pretty, but the modern won! Try your own taste test! The one cool thing is that the retro recipe is fat free! Pretty cool if you are into that. Happy banana-ing!