Going Bananas for Banana Bread

The story of how I decided to make banana bread is truly inspirational. You ready? Get that hankie ready. Here it comes.

I had a lot of bananas and a lot milk.

What a tearjerker! So moving!

No but really, that is truly how I decided to make banana bread. My roommates are out of town for winter break, and I have taken it upon myself to clean out our food supplies. Throughout the semester, my roommates decided on multiple occasions that they were going to be healthy and eat breakfast every morning in the form of a banana. Days passed, breakfasts were not eaten, bananas became overly ripe. Rather than throw away perfectly good bananas, they were thrown into the freezer. Somewhere over the first semester, we somehow decided our freezer was our unofficial alternate trash can.

Anyway, I have already gone through our pantry and eaten SO MANY ONIONS, so my next task was to tackle the freezer. You know that phrase "she's built like a refrigerator?" Well let me tell you. Refrigerators don't have anything on freezers. I needed an ice pick to get some of the things in there out. After one of my hacks, I found 6 frozen ripe bananas.

To Pinterest!

So because I have bananas and an entire gallon of milk (I got it for free), I decided on a buttermilk recipe.

What supplies you need: 
-8x4 loaf pan
-hand mixer/mixer

Ingredients
-1.5 cups white sugar
-1 stick butter
-3 bananas
-2 eggs
-2 cups all-purpose flour
-0.5 tsp baking soda
-1/3 cup sour milk***
-0.25 tsp salt
-1 tsp vanilla extract
-optional: nuts

Preheat the oven to 350 F. Grease your loaf pan.

Put all the ingredients in a bowl and mix it all up.

Pour the batter into the pan and bake for 60 minutes.

***If you aren't aware of how to sour milk, don't worry! I wasn't either. So basically, it's 1 tbsp of lemon juice to 1 cup of milk. Put the lemon juice in your measuring cup, then fill to the 1 cup line with milk. In this case, since you only need 1/3 cup of milk, it's one teaspoon of lemon juice, and then fill it up to the 1/3 line with milk. Do this about 5 minutes before you're ready to start blending, to give the milk time to sour.

I liked this recipe because it only requires you to make 1 loaf. I had 6 bananas, so I personally made 2. But, if you're one of those people who remembers to half the first couple of ingredients or so and then you forget the rest (speaking from experience here), then this recipe is perfect.

This loaf turned out very moist and the crumb structure is very consistent. I had some with Nutella for a quick snack, and it was delicious.