|Nutritional Guidelines (per serving)|
|Servings: 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This version of banana bread is the only one I make now. It is perfect - tender, flavorful, and it works every time. It isn't your typical quick bread but is made like a cake.
Preheat oven to 350 F. Spray a 9x5" loaf pan with nonstick baking spray containing flour and set aside. Cream butter with 1/2 cup sugar and brown sugar until light and fluffy. Add egg and vanilla and beat well. Sift flour with baking powder, cinnamon, baking soda, and salt. Mix banana with the buttermilk in small bowl.
Add flour alternately with the banana/buttermilk mixture to the butter mixture, stirring after each addition until smooth. Pour batter into prepared pan. Combine 1/2 tsp. cinnamon with 2 Tbsp. sugar, mix well, and sprinkle over batter.
Bake in 350 F oven for 45 minutes to one hour. Remove banana bread from the oven, then remove from pan and cool on a wire rack. Store banana bread in plastic bag.