Tuesday, 12 February 2013

Banana Nut Bread

I have made this moist loaf with or without nuts.  I will sometimes substitute the nuts with mini chocolate chips, depending on who will be eating it.  It freezes wonderfully, so you could use up those over-ripe bananas and put the loaf in the freezer for unexpected guests. 


2 large eggs
1 cup sugar
1/3 cup canola oil
1 cup mashed banana, 2 to 3 very ripe bananas
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 2/3 cups all-purpose flour
1 cup buttermilk
1 cup chopped nuts


Preheat oven to 350 degrees F.

In a medium bowl, beat together eggs, sugar and oil.  Blend in the mashed banana and vanilla.  Whisk together and then sift (it's important that these be thoroughly combined) the soda, powder, salt, cinnamon, nutmeg and flour.  Add all at once to the banana mixture.  Mix quickly but thoroughly, then stir in the buttermilk, mixing until just combined. 

Pour the batter into a greased 9" x 5" loaf pan.  Bake the bread for about 60 to 70 minutes.  Or until a cake tester inserted int the center comes out clean. 

Makes one large loaf.

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