This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Light Buttermilk Banana Bread
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- #15440
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup margarine
2 1/2 cups sugar
1 1/2 teaspoon baking soda
3 cups sifted flour
1 teaspoon salt
4 egg yolks, beaten
6 tablespoons buttermilk
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1 cup chopped nuts (optional)
4 egg whites, beaten to stiff peaks
directions
Preheat oven to 325 degrees F. Grease two loaf pans.
Combine the margarine and sugar in a bowl. Cream together with a mixer on medium speed until smooth.
Combine the baking soda, flour, and salt in another bowl and mix well. Add to the creamed sugar mixture, alternating with the beaten egg yolks and buttermilk, with the mixer running on low speed.
Add the vanilla, mashed banana, and chopped nuts and mix until just blended.
Fold in the egg whites with a spatula.
Pour the batter into the greased loaf pans and bake at 325 degrees F for 1 1/2 hours or until done.
nutrition data
202 calories, 9 grams fat, 28 grams carbohydrates, 3 grams protein per slice.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
December 29, 2002
This banana bread was wonderful. The little bit of extra time it took to make the meringue was well worth it. My family is already after me to make it again. This recipe is truly a keeper.