It’s been a big week for Avery—we’re also celebrating her new release, LOST AND FONDUE, which just hit the shelves yesterday. Can’t wait to read it!
I know not everyone is a fan of buttermilk, but it’s like summer in a glass to me.
It’s fun to cook with, too. And, since I’ve got buttermilk in my house, I have a feeling I’ll have buttermilk recipes for the next couple of weeks. :)
I absolutely hate throwing food out, especially produce…and especially now that the produce prices have gone so high!
Since I had buttermilk in the house and several bananas that I knew were too speckled for anyone in my family to want to eat, I had the perfect recipe to help me waste not, want not. Quick and easy to whip up, too.
2 beaten eggs
1/2 C cinnamon-flavored applesauce
1/3 C buttermilk
1 t vanilla
3 over-ripe bananas, mashed (makes a little over a cup)
1 C brown sugar
1/2 C white sugar
1 3/4 C all-purpose flour
1 t baking soda
1/2 t salt
Preheat oven to 325 degrees.
Spray loaf pan with cooking spray.
Blend eggs, applesauce, buttermilk, vanilla, and bananas.
Sift dry ingredients together and then mix with the banana and buttermilk mixture.
Pour into loaf pan and cook for about an hour.
Hope you’ll enjoy it!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig