![\"Buttermilk-Banana-Bread-1](\"https:\/\/cheerykitchen.com\/wp-content\/uploads\/2014\/03\/Buttermilk-Banana-Bread-1.jpg\" "\\"Buttermilk")
<\/a><\/p>\nI can never help myself when I see a great deal on bananas. \u00a0We often have part-monkey, grandkids who help us eat them. \u00a0 Each day we try to eat a portion, loving that potassium. \u00a0Still, I often find myself with over-ripe fruit and relish having a few loaves of banana bread in the freezer for overnight guests. With Spring Break on the horizon, I am feeling ready to go!<\/p>\n
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<\/a>Tangy buttermilk is the secret ingredient that makes the bread moist and adds so much to the flavor. Also, sugaring the pans, (yes, don’t flour them) gives the crust a crunchy, sweet, bite. \u00a0 Use the same method, butter the pans<\/a>, and then add sugar, about 2 tablespoons to the pan and swirl it around until it’s well coated. \u00a0Over the sink, turn the pans upside down and tap to discard additional sugar from pan.<\/p>\n My bread took 55 minutes to bake. \u00a0Each oven is different, so set your timer for 50 minutes and then add 5 minutes after toothpick testing if needed. \u00a0After 55 minutes if it’s still not there give it another 5 minutes and it should be done. \u00a0It will continue to cook as it cools, so don’t over bake it.<\/p>\n<\/a><\/div>\n