Buttermilk Banana Bread

Buttermilk Banana Bread

Buttermilk Banana Bread Recipe - from Snack Girl.com

(Makes 1 loaf)

2 large eggs
1/2 cup sugar (I put 1/4c brown sugar)
3 mashed ripe bananas
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 1/4 cups all purpose flour (I used whole spelt flour for all of it)
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325 °F. Lightly grease a loaf pan (I lined mine with parchment paper). Using a whisk or a fork beat eggs and sugar in large bowl until thick and light. Mix in mashed bananas, buttermilk, oil and vanilla. Add flour, baking powder, baking soda and salt. Mix until just blended. Pour batter into prepared pan. Bake bread until golden brown on top and butter knife inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

scones

Scones

(I stole this picture from the internet... forgot my camera at home, and I just have to say mine turned out prettier!)


INGREDIENTS:
3 cups all-purpose flour (360g)
1/4 cup white sugar (50g
5 teaspoons baking powder (2 sachets)
1/2 teaspoon salt (1/2 c. a soupe)
3/4 cup cold butter (150g)
1 egg, beaten
1 cup milk (24 cl)
3/4 cup unsweetened coconut (100g or a bit less)

DIRECTIONS:1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

You can anything you like in them, I love banana & nuts with a dash of cinnamon, or blueberry, white chocolate with cranberries, or split it in half and add fresh strawberries and cream for a strawberry shortcake etc... The possiblities are endless! Yum!!

rolled biscuits

Biscuits*

Preheat oven to 450F (230C)

In a large bowl combine:

1 3/4 cups flour

1/2 tsp. salt

3 tsp. baking powder

Cut in:

4-6 tbsp. (75g) chilled butter

Make a well in the center and add:

3/4 cup milk

Kneed 8-10 folds on a floured surface then cut into shape and bake 12-15 minutes.

Option: Can make them bigger and used for strawberry shortcake

*I heard comes from bis - cuit which means twice cooked in French, like an Italian biscotti in origin.

cornbread

Cornbread

Preheat oven to 425F (220C)

Grease pan.

Mix in a large bowl:

-1 1/4 cup stone ground cornmeal

-3/4 cup flour (need to try some gluten free flour substitutes, think it could turn out ok)

-1-4 tbsp sugar

-2 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp salt

and in a small bowl:

-2 large eggs

-2/3 cup milk

-2/3 cup buttermilk (lait ribot)

Add wet ingredients to the dry, stir and fold in:

-2-3 tbsp warm melted butter (or veggie oil)

Bake 10-12 minutes for muffins

or 10-25 minutes for bread

banana bread

Banana Bread

I make this alllll the time! It is a wonderful way to use up bananas that have gone a bit brown, in fact its better with old bananas! If you have some but don't have time to make the bread peel the bananas and freeze them in a zip lock for future use!

The frenchies I've made this for have gone, well, bananas! Although I would suggest translating it as a "gateau aux bananes" otherwise they get confused thinking its a savory bread...

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter (room temp)
3/4 cup brown sugar
2 eggs
2 1/3 cups bananas (ripe & mashed)

Preheat oven to 350F (175C).

In a large bowl combine flour, baking soda and salt. In a separate bowl cream butter and brown sugar. Stir in eggs and banana.

Add the banana mix to the flour**, do not over mix. Pour batter into a greased pan.

Bake for 60-65 minutes, let the bread cool in the pan for 10 minutes then turn out onto a wire rack.

**For a fun treat you can add 1 or more of the following: fresh or frozen blueberries (my favorite!!!), chocolate chips or nuts.