Banana bread is always a favorite of our family. Bananas are available all year round, and an excellent source of potassium in your diet. I use four small loaf pans instead of two large ones because these small loaves are an excellent gift for my friends who don’t bake. Some bakers freeze bananas before mashing them for loaves. If your bananas get too ripe before you can eat them, place them in a plastic bag and place them in the freezer. Use ripe bananas for an intense flavor in this loaf.
¾ cup/ 175ml butter, softened
2 ¼ cup/ 560ml sugar
3 eggs
1 ½ cups/ 375ml mashed ripe banana (3-4 medium)
2 tsp/ 10ml vanilla
3 cups/ 750ml all-purpose flour
2 tsp/ 10ml baking powder
1 tsp/ 5ml salt
¾ cup/ 175ml buttermilk or soured milk
1 cup/ 250ml chopped pecans and/or chocolate chips
Icing- 1 ½ cups/ 375ml icing sugar
1-2 tbsp/ 15-30ml milk or lemon juice
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs. Blend in banana and vanilla. Combine flour, baking powder and salt; add to butter/sugar mixture, alternately with buttermilk, just to combine. Fold in pecans and/or chocolate chips.
Pour into four small greased loaf pans. Bake @ 350F/ 180C for 40 to 50 min. or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing for pans to cool.
Combine icing and drizzle over warm loaves. Sprinkle with more chopped pecans if desired. Enjoy!
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