This morning, I was pleasantly surprised to find that my Haemul Pajeon (Korean Seafood Pancake) was mentioned in The Guardian UK! Thanks to the lovely and talented Claire over at Under the Blue Gum tree for submitting her adaptation of this recipe to tailor towards the 5:2 Diet. If you haven’t been to her site, head over there now to check out some of Claire’s mouthwatering recipes!
As for today’s post —yes, it’s more banana bonanza! When I said it wouldn’t last another day? Well, I lied. Apparently they clung on for a few more days. This time, I made a plain old banana bread but with buttermilk. Don’t let this deceive you. It may seem like an ordinary banana bread, but the taste is extraordinary! This bread is banana-y and very dense. Most banana bread I’ve had are soft, delicious, and sometimes rich. But the density of this bread takes banana bread to the next level. I had two slices of this in one sitting—that’s how good it was. 😀 The next time you are looking to make a banana bread, make this and you’ll see what I mean. Enjoy the weekend!
- 1/2 cup (1 stick) of unsalted butter, softened
- 2/3 cup of granulated sugar
- 2 eggs
- 3 medium size bananas, mashed
- 4 tablespoons of buttermilk
- 2 teaspoons of vanilla extract
- 1 3/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/8 teaspoon of baking soda
- 1/2 teaspoon of salt
Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan.
Using a stand mixer (or mix by hand) cream butter and sugar until fluffy. Beat in eggs, mashed bananas, buttermilk and vanilla extract. Add flour, baking powder, baking soda and salt. Mix until well combined.
Pour batter into the prepared pan and bake for 55-60 or until toothpick/tester inserted into the center comes out clean. Let the bread cool in the pan on the cooling rack completely before serving.
Adapted from Two Peas and Their Pod