Sissy's Best Banana Bread

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Sissy's Best Banana Bread

Recipe Information
Source: Karen "Sissy" Wommack Serves/Makes:2 loaves Ingredients 1/2 cup (125 ml) vegetable oil 1-1/4 cups (300 ml) sugar 2 eggs 4 ripe bananas, mashed up (3 if they're large) 1/2 cup (125 ml) buttermilk 1 tsp (5 ml). vanilla 2-1/2 cups (600 ml) all-purpose flour 1 tsp (5 ml). baking soda 1 tsp (5 ml). salt 1 cup (225 ml) chopped nuts (optional) Preparation Preheat oven to 350 degrees (175 C.), Make sure the oven rack is in the lower middle position in the oven. Grease only the bottoms of 2 8 1/2 x 4 1/2 loaf pans.(I used baking spray) (Do not use dark coated pans, but if you do, turn down the oven to 325 degrees) With a whisk or beater, blend the oil and sugar together in a bowl, then add the eggs and blend well. Add the mashed bananas, buttermilk and vanilla. Beat until smooth. In a separate bowl, mix the flour, baking soda and salt together. Add this to the liquid mixture, and just mix until moistened. Add nuts at this time, if you are going to use them. (Note: I prefer Black Walnuts, but this is a Southern Nut, and not all areas can buy them locally) Pour equally into the prepared loaf pans and bake from 50 minutes to 60 minutes. Test for doneness by inserting a cake tester or toothpick and if it comes out without wet batter, then it is done. (Note, I start checking at 50 minutes then check every 5 minutes until they are done) I turn mine out on a cooling rack as soon as I take them out of the oven but you may want them to cool about 10 minutes on a cooling rack in the pans before you turn them out. Cool completely then slice and eat. I enjoy putting softened cream cheese on the slice before I eat it. Wrap it up in aluminum foil or plastic wrap, and eat within a couple days. It keeps well frozen. Comments I am always looking for ways to make things better, and I'd seen several banana bread recipes and have tried many of them, but most of them used butter and it made a heavier, dryer bread. I have baked enough in my life to know that anything with oil in it is moist. So I thought "Hum, I think I can make up my own recipe" I also DO NOT like spices in my banana bread, so this is why this one does not have any in it. I've seen cinnamon used in it and that is up to each person. "Enjoy" and think of me when you eat this!!

Recipe Information

Source:: Karen "Sissy" Wommack

Serves/Makes:2 loaves

Ingredients

1/2 cup (125 ml) vegetable oil
1-1/4 cups (300 ml) sugar
2 eggs
4 ripe bananas, mashed up (3 if they're large)
1/2 cup (125 ml) buttermilk
1 tsp (5 ml). vanilla
2-1/2 cups (600 ml) all-purpose flour
1 tsp (5 ml). baking soda
1 tsp (5 ml). salt
1 cup (225 ml) chopped nuts (optional)

Preparation

Preheat oven to 350 degrees (175 C.), Make sure the oven rack is in the lower middle position in the oven.
Grease only the bottoms of 2 8 1/2 x 4 1/2 loaf pans.(I used baking spray) (Do not use dark coated pans, but if you do, turn down the oven to 325 degrees)
With a whisk or beater, blend the oil and sugar together in a bowl, then add the eggs and blend well.
Add the mashed bananas, buttermilk and vanilla. Beat until smooth.
In a separate bowl, mix the flour, baking soda and salt together. Add this to the liquid mixture, and just mix until moistened.
Add nuts at this time, if you are going to use them. (Note: I prefer Black Walnuts, but this is a Southern Nut, and not all areas can buy them locally)
Pour equally into the prepared loaf pans and bake from 50 minutes to 60 minutes.
Test for doneness by inserting a cake tester or toothpick and if it comes out without wet batter, then it is done. (Note, I start checking at 50 minutes then check every 5 minutes until they are done)
I turn mine out on a cooling rack as soon as I take them out of the oven but you may want them to cool about 10 minutes on a cooling rack in the pans before you turn them out.
Cool completely then slice and eat. I enjoy putting softened cream cheese on the slice before I eat it.
Wrap it up in aluminum foil or plastic wrap, and eat within a couple days. It keeps well frozen.

Comments

I am always looking for ways to make things better, and I'd seen several banana bread recipes and have tried many of them, but most of them used butter and it made a heavier, dryer bread. I have baked enough in my life to know that anything with oil in it is moist. So I thought "Hum, I think I can make up my own recipe" I also DO NOT like spices in my banana bread, so this is why this one does not have any in it. I've seen cinnamon used in it and that is up to each person. "Enjoy" and think of me when you eat this!!