(Faux) Buttermilk (Real) Banana Bread

THIS IS NOT MY RECIPE: I wanted to make sure you all understood that right away BUT I did make alterations because I used the ingredients and tools I had on hand. Please visit Kitchen Confidante to see the original recipe and amazing website!

WHY THIS RECIPE SATISFIES THE MAD GRINGA STANDARDS:

• It makes 2 loaves, we feed 7 around here so I like recipes that naturally satisfy our quantity requirement.
• No super exotic ingredients so I was able to make it right away.
• There was enough banana in it to actually taste like banana bread.
• It held up superbly to the couple of substitutions I made, proving to be a well balanced recipe, not depending on “exact” standards.
• The crust and crumb were amazing. The top crust was shiny and sweet and cracked as you bit down. The bottom crust was tender, not tough or overcooked.
• The center was moist and not grainy at all, it had a fine crumb and good color too.
• It was easy to slice hot and cooled.
• In the morning after it cooled, it was still as moist and delicious as when it was fresh baked. I’ve noticed that a lot of quick breads only appear moist when they are warm, but lose their moisture and texture the next day. Not this bread!
• It was a personal recommendation from Christy on my Mad Mad me Facebook page.
• When I commented on the recipe owner’s FB wall, they got right back to me with a response, so as far as I see it, this recipe came from a person, not the internet. Call me old fashioned if you must.

You can find the original recipe at Kitchen Confidante and feel free to visit Liren on Facebook as well and let her know you tried her recipe. Her site is FILLED with amazing recipes and photos.

This is the version I made (substituting a couple of things). My alterations are in bold, please visit the original link to get the original recipe.

(Faux) Buttermilk Banana Bread

1 Cup buttermilk (substitute 1 cup milk with juice of one lemon) -I had no buttermilk on hand
3 cups bread flour
1½ tsp baking powder
1½ tsp baking soda
1 Cup brown sugar
1 Cup white sugar
½ cup salted butter
2 eggs
5 – 6 very ripe bananas

Preheat oven to 300 degrees. Prepare two loaf pans by buttering and lining with parchment paper (I used stoneware and did not need parchment or butter to prep pans). Sift or whisk flour, salt, baking powder and baking soda.  In a separate bowl, cream sugar and butter. Mix in eggs, one at a time, then add the bananas. Add dry ingredients and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix. Bake in pans for one hour (I needed to add 25 minutes to get them done all the way) or until toothpick comes out clean.