Our family loves fresh fruit! Grapes, apples and bananas are mainstays in our kitchen. However, sometimes we don’t always get around to eating all of what we have before it goes bad. Just before the last batch of bananas went totally bad on us, I decided it was time for some banana bread. We usually make banana bread in these cases, but I wanted something a little different. While perusing the ‘net for just the right recipe, I stumbled upon Mel’s Kitchen Cafe – a website that had a great sounding recipe for buttermilk banana bread.
As busy as any given day can be, I decided I’d much rather have muffins than bread – easier to grab-n-go at a moment’s notice. That said, I knew I would have to modify the directions to the recipe. I went ahead and started mixing things up for the banana buttermilk muffins…
I found I had 1 less banana than the recipe called for… The original recipe calls for 3 bananas, but I only had 2. I decided to go for it anyway.
Here’s the whole recipe:
If you want a loaf of bread instead of muffins, use a prepared loaf pan, drop the temp to 350º and increase cook time to 50-60 minutes.
This bread is much lighter than typical banana bread – both in color and density. It’s fluffier and more airy, and I like that in a muffin… but then, I’ve never met a muffin I didn’t like!