I love checking out cookbooks from the library and just browsing through all the beautiful glossy pages. I always pick cookbooks that have lots of pictures as I need to see what a recipe should look like. One of the books I checked out recently was Brunch: 100 Recipes from Five Points Restaurant by Marc Meyer and Peter Meehan. I figured this recipe was meant to be as I had exactly 3 super ripe bananas sitting on my counter and leftover buttermilk in the fridge from the Lemon Raspberry Buttermilk Pie I baked this weekend.
- 3 ripe to overripe bananas
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup buckwheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks of butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
1. Preheat the oven to 350 degrees. Mash the bananas and mix with the buttermilk in a bowl until smooth; set aside.
2. Whisk all the dry ingredients together in a bowl.
3. Cream butter and sugar in the bowl of a standing mixer on high-speed for 3 to 4 minutes. Add the eggs and vanilla and beat to incorporate. Add half the dry ingredients and mix in. Then add half the buttermilk/banana mixture and mix in. Repeat with the remaining dry ingredients and the remaining buttermilk/banana mixture.
4. Pour the batter into a buttered and floured loaf pan and bake for 1 hour or until the loaf is a dark rich brown and knife inserted in the middle comes out clean. Cool in loaf pan on wire rack.
* Mine was done at about 1 hr and 10 min