Nutty Banana Bread
Why I Love This Recipe
I got this recipe from the November issue of Cosmopolitan Magazine, and it originally comes from 'The Comfort Table', by Kathie Lee Joel. *The original recipe called for kosher salt, but I didn't have any, so I just used regular salt. *For buttermilk, I used half a cup of regular milk and added half a tablespoon of lemon juice.
Ingredients You'll Need
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt*
1 cup sugar
1/2 cup canola oil
2 large eggs
1 tsp. vanilla extract
1/2 cup buttermilk*
3 medium bananas, mashed
1/2 cup walnuts, finely minced (about 2 oz.)
Directions
Preheat oven to 350 F.
Grease a 9 X 5 X 3 inch loaf pan (I used non-stick spray for baking); in a small bowl, mix the flour, baking soda, baking powder and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla until well combined; alternately add the dry ingredients and the buttermilk* in three additions; gently stir in the banans and nuts.
Pour the batter into the loaf pan; bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 5 minutes; carefully turn out the loaf to finish cooling on a wire rack.
