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last week, susie brought in a treat to scarpa, and we couldn't stop thinking about (and eating) it, so we thought we'd share the recipe.  her "best ever" banana bread from the "sweetly southern" cookbook.   

1 3/4 cups all-purpose flour
1 1/2 cups sugar (for sugar-free option, substitute 1 1/2 cups Splenda)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 or 4 ripe medium bananas, mashed (about 1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk (no buttermilk? susie recommends 1/4 cup of regular milk with 1 tablespoon of lemon juice. let sit 15 minutes before you begin mixing ingredients)
1 teaspoon vanilla extract 
I cup walnuts or pecans, chopped (optional)


In a large bowl, stir together flour, sugar, baking soda, and salt.  In another mixing bowl, combine eggs, bananas, oil, buttermilk, and vanilla.  Add to flour mixture, stirring just until combined.  Fold in nuts.  Pour into a greased 9" x 5" x 3" baking pan.  Bake at 325 degrees for 1 hour and 20 minutes. 


from the "Sweetly Southern" cookbook.  


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