1 and 1/4 cup of sugar 2 Large Eggs 1 teaspoon of Vanilla 1 teaspoon of salt 1 teaspoon of baking soda
What might jump out at you in this recipe is the vinegar. Why on earth would you put vinegar in banana bread? Well..banana bread tastes better when you use buttermilk. But who
on earth has buttermilk on hand? I NEVER do.
So you can use a fun substitute. The ratio of creating your own buttermilk is 1 cup of milk and 1 Tbs of White Vinegar (you can also you lemon juice). Since I need 1/2 cup of milk for this recipe I cut the above ration in half. You combine the milk and vinegar and let the creation sit on the kitchen counter for 5 minutes. Voila you now have buttermilk.
The (1.) first thing you want to do is to remove all the racks in your oven. Adjust so that there is one rack in the oven towards the bottom (you want the top of the pan to be in the middle of the oven). Then (2.) pre-heat your oven to 350°F (*TIP if you are going to use convection, you’ll need to look up the temperature conversion if your oven doesn’t do it for you).
(3.) In a Large Bowl (or your Kitchen Aid Mixer Bowl) mix/stir the butter and sugar until they are well mixed.
(4.) Stir in the eggs until well mixed
(5.) Stir in bananas, milk and vanilla, let the mix stir for about 25 seconds
(6.) Stir in flour, baking soda and salt. Mix about 30 more seconds
Your batter should be very smooth.
(7.) Use 2 bread pans, and spray with cooking spray. (8.) Poor mix into both bowls. (9.)Put in oven for about 45 minutes. (10.) Pull out of oven after 45 minutes (or when top starts to brown) and let cool for 1 hour.