Monday, May 16, 2011


A moist tender banana loaf with nuts throughout.  I used a 9 x 5-inch loaf pan but you can
also bake in two 8 1/2 x 4 1/2-inch pans.  Enjoy one now and freeze one for unexpected company.

1 3/4 cups all-purpose flour
1 cup brown sugar, lightly packed
1/2 cup white sugar
1 tsp. baking soda
1/2 tsp. salt

Stir dry ingredients together; set aside.

2 eggs
1 1/4 cups mashed bananas (2 large)
1/2 cup vegetable oil
1/4 cup + 1 tbsp. buttermilk
1 tsp. vanilla

Beat together in large bowl until blended. 
Add dry ingredients, stirring until thorougly combined.

1 cup chopped nuts (walnuts or pecans)

Stir nuts into batter.
Pour into greased loaf pan
or divide evenly between two greased pans.
Bake large pan in a 350 degree oven for 1 hour.
Bake small pans for 50 to 55 minutes
or until wooden pick inserted in center comes out clean.
Cool for 15 minutes in pan, then transfer to rack and cool completely.

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