King Arthur Flour Banana Bread

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This morning when I woke up I went into the kitchen and realized that I had some bananas that were going to go bad. We’ve been invited to a Superbowl party this afternoon where we are to bring “finger food”. Ok so Banana bread isn’t exactly “finger food” but don’t worry, we’re going to take friend okra too ;). But I thought, let’s use these bananas before they go bad.

Tbug is with us again this weekend so I asked her if she’d like to help. She jumped on it. So here we are… our next cooking lesson.

This is the cookbook we used.

(yes I didn’t google it, go me, but I should have tried Stef’s…)

Here is snapshot of the recipe we followed.

We didn’t have any buttermilk, sour cream or yogurt, but never fear… if you don’t have buttermilk, you can always make your own… a cup of milk to a tbsp of vinegar.

Beat in the eggs with the sugar & Vegetable Oil.

Mash up a cup of Ripe bananas. (2-3 bananas) Add to the mixture and then add vanilla and mix.

Then I taught Tbug how to measure out flour.

Once you add the flour, baking soda, baking powder, cinnamon & nutmeg to the sifter, then you sift it.

In case you wondered who was actually cooking… it is her!

Then you mix in the flour. Once it is all mixed, then add your buttermilk. Just mix until it is mixed (haha smart huh). Next you need to grease and flour (we forgot to flour) your loaf pan.

Then put it in the oven and bake it off. The recipe said at 40 minutes if the edges start getting to dark before it’s completely baked, then you can put a foil tent. I should have put the tent on at 30 minutes. The outsides got a little darker than the insides, but it came out great after baking an hour. The house smells WONDERFUL!! We can’t wait to cut in to it.