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Easy, hand-mixed recipe makes very moist, slightly heavy banana nut bread. Serve sliced with butter, or bake in cupcake liners to turn into muffins.
Ingredients
- 2 c sugar
- ½ tsp salt
- 2 ¼ c flour
- ¾ c vegetable oil
- 3 eggs
- 1 tsp vanilla
- 1 1/3 tsp baking soda
- ¼ c buttermilk
- 1 c chopped walnuts or pecans
- 4-5 bananas (as black as possible)
Directions
- Heat oven to 350 degrees.
- Toast the walnuts / pecans in a skillet, over medium-low heat, tossing until fragrant
- Chop the walnuts / pecans into small-to-medium size chunks
- Grease or spray 2 loaf pans. (If using spray, you may want to wait until just before you use them.)
- Mash bananas in a large bowl with a fork.
- Dissolve baking soda in buttermilk. It will foam up a little bit, so use a container large enough to allow the mixture to double in volume.
- Mix all ingredients except the nuts with a large spoon.
- Fold in the toasted, chopped nuts.
- Pour into loaf pans and cook for approx. 45 minutes to one
hour or until toothpick comes out almost clean.
If it is totally clean it will mean a dryer loaf. - Let sit 15 minutes and then remove from pans by inverting
onto a cooling rack. - They're ready to eat! (Or let them cool a little longer, wrap in foil, put it in a zip-lock bag and freeze them. They keep at least two weeks, ours never lasts longer than that.)
Notes
Charlotte says: "Substitute oil with Applesauce and reduce the sugar for a healthier alternative"
