I love Walt Disney World and my favorite park is of course the Magic Kingdom but I also love love love the Animal Kingdom. A few years ago I had the opportunity to have brunch at Boma and the food was amazing. A blend of traditional favorites with some other exotic and tasty things. One old favorite was Banana Bread so I had to recreate the Boma Banana Bread.
I was just at Walt Disney World for Disney Social Media Moms Celebration. We spent a fantastic day at the Animal Kingdom it was truly magical. I have to say being able to see a pre-screening of “Rivers of Light” was a highlight of my trip. This magical production is all on a beautiful lagoon where ships float, animals are illuminated with light. Magnificent sprays of water were used as beautiful images were projected on them to create a fantastic “movie screen”. There were ships and water lilies, and music the music was so beautiful. I shared this image on Instagram of one of the floating animals it was so pretty it looked like stained glass.
I had such a great time at Disney Social Media Moms celebration, so I am just going to say it. It was “magical”! LOL! Ok Ok on to the recipe.
We always have over ripe bananas in our house. If there is just one little brown spot on a banana I won’t even touch the banana. Needless to say I make a lot of banana bread. This recipe is easy and delicious. It uses white sugar. I have always used a combination of brown and white sugar in my banana bread. I love the use of just white sugar in this recipe it give a clean flavor and lets the banana flavor truly shine through. This recipe makes 2 loaves. I think I ate one loaf all by myself. Not in one day of course! Ok I have over ripe bananas on my counter right now. I’m off to make more BOMA Banana Bread!
This recipe calls for buttermilk but I never keep buttermilk in my fridge. What I do keep in my fridge is powdered buttermilk which can be found in the baking section of most grocery stores. It is simply a powder that mixes with water to use in place of fresh buttermilk. I have used this for many years and love it. I don;t find it hinders the recipe in any way!