There are two things that remain seemingly constant in my life…1) my children wake up demanding breakfast everyday and 2) my freezer never fails to have
no less than 37 a few bananas in it.
In order to control this continual nonsense, I make breakfast foods with bananas and I’m always looking for a new recipe to add to this collection. So of course, I tried this buttermilk banana bread…and WOW! It has a fabulous texture, is perfectly moist and has just the right amount of sweetness.
On another note, I discovered during one of the several makings of this bread that my baked goods were taking longer to bake. I kept having to add time and even then, there were occasions that there would still be a spot in the middle that wasn’t quite done. One day it occurred to me…is my oven temperature incorrect? I picked up a $5 oven thermometer and was able to know for sure that after preheating my oven to 350° it actually only made it to 325°! Ever since I have turned the oven higher and monitored it using my handy oven thermometer. What a difference! Something to keep in mind should you ever be in a similar situation.
Now for the bread…
This post is linked to Ingredient Spotlight – Eat At Home Cooks