Sunday, March 11, 2012
I had stopped making banana bread for sheesh, a long time, I guess I was just tired of it. But last Christmas my neighbor brought over some banana bread and I was like "oh how sweet, here kids, want some"? (cause I didn't) anyway they all raved about it so I tried some and.....loved it. There was something so smooth and simple about the taste and texture. I was hooked. Besides I liked making it in cans. Ok, so here it is.
Cream together: 3/4 cup butter
1 1/2 cups white sugar
Add 2 - 3 ripe bananas
1 tsp vanilla
Mix well and add
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup buttermilk (the secret ingredient)
Pour into 5 vegetable or soup cans. Now this next part is very important. Make sure that you forget to spray the cans with Pam so that you have to um.....
scoop out all the mixture and wash out the cans so then you can go back and spray them. It just makes for a more meaningful experience.
Okay, so you have now sprayed your cans and divided the ingredients into the cans. Now you just bake for 45-50 minutes on 350 degrees F.
Let them sit in the cans for about 10 minutes and then turn them over and give em a little pat on the backside and they should pop right out.
P.S. Keep your cans for the next time.