Banana bread is one of our favorite sweets. The majority of the time I have made it with a streusel topping which makes it even yummier!
The recipe that I have been using lately is from Taste of Home, one of my favorite recipe sites.
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 medium ripe bananas, mashed (1 cup)
- 1/2 cup canola oil
- 1/4 cup plus 1 tablespoon buttermilk*
- 1 teaspoon vanilla extract
The original recipes calls for an optional 1 cup of walnuts to be folded in after everything is mixed, but a few of my kids experience side effects from some nuts so I don't put them in.
The original recipe does not call for a streusel topping but we love it! Works well on other quick breads such as zucchini bread, coffee cakes, etc)
What to Do
- 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.
- Mix up your streusel: Mix together brown sugar, flour, oats and butter until about pea-sized crumbles form. Set aside. (You can find the recipe for this again in my Streusel Topping for Quickbreads post)
- Pour batter into a greased 9-in. x 5-in. loaf pan.
- Sprinkle streusel topping over the batter.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack.
Yield: 1 loaf
I hardly ever ever buy buttermilk so I make a substitution by combining lemon juice (or white vinegar) with regular milk.
Here is the substitution I've been using:
Why use buttermilk?
I wondered the same thing so I googled and found out that the reason why buttermilk is great to use in cakes and baking is that it combines with the baking soda to produce bubble of carbon dioxide gas. These bubbles are what gives your cake more volume. In addition, I read that this acid interferes with gluten formation to help keep your cake tender and light (Why Use Buttermilk - LifeMadeSweet)