Michael "Dog3" Lonergan wrote:
> OMG... Steven walked in with close to 20 pounds of bananas. He found them
> on sale for 28 cents a pound. I'll be making a banana cream pie tonight
> (frozen pie crust will be used... of course). I'm gonna melt some
> chocolate in a double broiler, stick a stick in the nanners and dunk 'em.
> Then I'll freeze 'em. When some of them get ripened I'll make banana bread
> and hand a few loaves out to the neighbors. Sheesh... They take up 1/2 the
> counter space.


Here is a recipe for Buttermilk Banana Bread


1 1/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, soft at room temperature
1 cup granulated sugar (or less, by taste)
2 large eggs
1 teaspoon pure Vanilla extract (do NOT use artificial flavor)
1/2 teaspoon Orange extract (do NOT use artificial flavor)
1/2 teaspoon Banana extract (do NOT use artificial
flavor)
grated orange rind from one orange
4 or 5 large, very ripe bananas, mashed
1/4 cup buttermilk , you may use sweet milk with a few drops of lemon
juice to sour it
1 cup chopped walnuts
1 cup raisins
1 cup chocolate chips

Combine flour, soda and salt. Set aside.
In a large mixing bowl, combine butter, sugar, eggs, extracts and
orange peel. Mix well, about a minute with electric beater, two to
three minutes if beaten with wooden spoon.
Stir in bananas and buttermilk
Add flour mixture and mix just until well combined.
Add the nuts, raisins and chocolate chips.

Fill two prepared. greased loaf pans. They will be a
little more than half full.

Bake in preheated 350 degrees oven for about one hour. Test for
doneness with wooden toothpick or by touch. When done, the toothpick,
when inserted in the middle of the loaf should come out dry and the
bread, when lightly pressed, should spring back.