Sometimes we need a bit of cozy in our lives. Like today. It’s overcast, snow flurries are on the menu (why do I live in Utah again?), and I had to pull out my down coat for the first time since last winter (which, let’s be honest, was like in May)… So it’s days like today that I just really want more than anything to cozy up in a big cushy chair with a blanket and a book, and a big fat slice of old-fashioned buttermilk banana bread.
Let’s talk about this bread for a second. This stuff has pure, untainted, unadulterated banana flavor. It’s so moist and pleasantly sweet, it sticks to your fingers when you eat it, and you whole-heartedly lick it off. Whenever I make it, it lasts about a day. Believe me when I tell you, this is THE best banana bread you will ever eat. I would marry this bread if I could. Convinced yet?
First, cream together shortening and sugar, then beat in a couple eggs.
Pick four very, very ripe bananas. Like, extremely freckled and brown, or even black. That’s the good stuff. The more ripened they are, the better the flavor. Mash these up in a bowl. I use a pastry cutter or a potato masher. Mash mash mash.
Add bananas to the creamed mixture with salt and vanilla, and mix until well-blended.
In a separate bowl, combine flour and baking soda, and mix together with a whisk (this way, we don’t have to sift it, yay).
Starting with this flour mixture, alternate adding to the batter with the buttermilk, mixing in-between, and end with the flour mixture. Mix until just combined, but not longer. Let’s exercise discretion here.
Once mixed, pour into two greased bread pans and bake at 350° for 40-45 min, or until a toothpick comes out clean.
Helpful Tip: There’s a window to getting baked goods out of their pans cleanly. Before you take the baked bread out of the bread pans, first let them hang out for 20-25 minutes so they cool down a bit. This cooling time allows the bread to sort of “pull away” from the bread pan. However, if you wait too long to remove the bread, it will stick again.