You know I love banana bread. Judging by the number of recipes I post on that very theme, two things are evident;
a. I am forever trying to use up a bunch of over-ripe brown bananas &
b. Invariably, food will come into my refrigerator to die.
That food today, raspberries. Let's face it, in the berry kingdom, raspberries are the Paris Hilton of berries. High maintenance and likely to wilt. Fortunately, brown bananas and raspberries love each other and fortunately for me, so do I.
This bread which is really a cake makes breakfast an event to look forward to. Wonderful warm, slathered in buttah (come on now! you know I love me some buttah!), it's even better, downright magical toasted and then slathered in butter.
So give it a go because delicious hasn't come in such an easy package for a long time!
Buttermilk, Banana & Raspberry Loaf
Makes 1 qty 9" x 5" loaf
1-1/2 sticks (3/4 cup) unsalted & softened butter
1 cup light brown sugar
2 cups all-purpose flour
3-1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 large over-ripe & brown bananas
1/2 cup-full ripe raspberries
3/4 cup buttermilk or milk
Preparation: Preheat the oven to 350° F
Line a 9" x 5" metal loaf pan with parchment paper.
Bananas: Peel, remove threads, and mash with a fork.
Eggs: Crack in a bowl, discard the shells and beat with a fork.
In a large mixing bowl combine the flour, baking powder, and the salt. Empty into a large fine-mesh sieve and set aside.
Use an electric stand mixer fitted with a beater blade or a hand immersion blender.
In the mixing bowl, add the softened butter and the sugar. Cream for a few minutes until light and fluffy.
Add the eggs, a little at a time, and continue to beat to combine.
Add the buttermilk and mix to combine. Remove from the stand if using an electric stand mixer.
Hold the sieve 4-6" above the bowl and tap 1/2 the flour mixture into the bowl. Set the sieve aside on a plate.
Add 1/2 the bananas and 1/2 the raspberries into the flour and using a spatula fold until just combined.
Repeat with the remaining flour, bananas, and raspberries. Fold until the cake mixture is thoroughly combined but do not over-mix.
Empty into the lined loaf pan and bake for about 1 hour until the top is a nice golden brown and a skewer comes out clean when inserted in the center of the loaf pan.
Set aside for about 10 minutes to cool. Remove from the loaf pan, peeling away the papers. Serve warm or at room temperature, cutting into slices.
Don't forget the buttah!