Make Ahead Breakfast: Banana Bread

Yes, you read that right Banana Bread!! Although a lot of you may have only had this as a snack or dessert we like to have this as a yummy filling breakfast round here. I got this recipe from my Grandmother (Nana) after years of eating her banana bread I just knew I had to incorporate it into our Hodge home recipes as well. So one day I went over to her house and said Nana I've loved your banana recipe for years and although I've tried others I just can't come even close to matching your recipe. She smiled real big, walked over to her book shelf full of old cook books and pulled out this bright red Betty Crocker 40th Anniversary Book.

Turned the book to page 42 and there it was.

A cool fact we found out about this book was that it was published in 1991 which just so happens to be the same year I was born and that the original recipes were back from around the 60's. I really love finding old style recipes to incorporate into some of my modern style cooking. Nana talked about this recipe and why she thought it turned out better than most. She said that the secret ingredient was BUTTERMILK. At that time I had never used buttermilk before or even bought it. Thankfully she showed me a nifty little trick to make buttermilk right at home :)  *I explain this below*. And that's how it all got started with banana bread becoming one of our make ahead breakfast ideas.

Make Ahead Breakfast: Banana Bread

Makes 2 (8in) loaves or 1 (9in) loaf       

Ingredients:

1 ¼ Cup Sugar ½ Cup Butter

2 Eggs 1 ½ Cup Banana (approx 3 medium sized)

½ Cup Buttermilk or ½ Tbsp Vinegar mixed with ½ Cup Milk(mix together let sit 5 mins)

1 tsp Vanilla 2 ½  Cup Flour

1TSP Baking Soda 1 tsp Salt

1 Cup Nuts(optional)

-Take out 2 EGGS, sit aside.

-Place rack into lowest position.

-Preheat: 350℉

-Pour BUTTERMILK into bowl or make buttermilk by putting VINEGAR into a measuring cup then     fill it to ½ cup mark with MILK. Stir, set aside. (it will “curdle” some that's normal)

-Add SUGAR to a mixing bowl

-Soften BUTTER, add to sugar bowl, Mix.

-Add EGGS, Mix. *place egg shells into composting bin*

-Mix in BANANAS, BUTTERMILK, and VANILLA. *put banana peels into composting bin*

-Mix in FLOUR, BAKING SODA, SALT.

-Optional: Add NUTS

-Grease 2 (8in) pans or 1 (9in) pan.

-Pour batter into pan.

-Bake 50 mins for 8 inch pans or 65 mins for 9 inch pan.

-Cool 5 mins

-Remove from pan, Cool completely on cooling rack.

-Serve.

*It is really good if you spread butter on it and heat in microwave for 15 secs*

⚫Storing:

Counter-4 Days if wrapped in plastic wrap or in a ziplock bag

Fridge- 10 days if wrapped in plastic wrap or in a ziplock bag

Freezer-6 months, put in freezer bag and freeze.

To thaw: Take out of freezer, leave in ziplock bag, and leave 

on counter to thaw overnight. Refrigerate after cutting.

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