Prep Time: 20mins. ✦ Bake Time: 50-55mins. ✦ Serves: 16
What brunch is complete without a big slice of banana bread fresh from the oven? Mrs. Beazley developed this recipe when the inn first opened. The original called for a cup of oil. To reduce the amount of fat we use low-fat buttermilk. Best served warm with a pat of good butter and a fresh cup of Beazley House Blend coffee!
Preheat oven to 350° F. Prepare a 10” Bundt pan or 2 9” loaf pans with cooking spray.
In a large mixing bowl, combine oil, sugar, eggs, vanilla and banana puree. Mix until smooth. Add 2 cups of flour, baking soda and baking powder, stirring to combine. Lastly add buttermilk, 2 more cups of flour and sliced almonds or chopped pecans.
Pour into a prepared Bundt pan not more than ¾” full or 2 loaf pans. Bake at 350°F for 35 minutes.
Check and then lower temperature to 325°F and continue baking until set (approx. 15-20 minutes). Let rest on baking rack for 15 minutes.
†Cook’s Note: The original recipe used to use 1 cup of oil...Now we’ve reduced the oil to 2 tablespoons and substituted low-fat buttermilk.
*Cook’s Note 2: If you have bananas that get “past their prime” or too brown, don’t throw them away! Simply put them in the freezer until you’re ready to make a batch of Mrs. Beazley’s Banana Bread (or banana pancakes). They’ll keep for up to a year. To thaw, simply place in a bowl in your sink, and let cool water trickle over them for about 10 minutes. They will peel easily and mash up with a fork.