Nutty Banana Bread

Kimberly Kay


This recipe 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.

★★★★★ 2 votes
4 to 6
15 Min
45 Min


2 c
all-purpose flour
3/4 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
kosher salt* (see my notes)
1 c
1/2 c
canola oil
large eggs
1 tsp
vanilla extract
1/2 c
buttermilk** (see my notes)
3 medium
bananas, mashed
1/2 c
walnuts, finely minced


1Preheat oven to 350 F.
2Grease a 9 X 5 X 3-inch loaf pan (I just used nonstick baking spray).
3In a small bowl mix the flour, baking soda, baking powder and salt.
4In 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 bananas and nuts.
5Pour the batter into the loaf pan; bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
6Let the bread cool in the pan for 5 minutes; carefully turn out the loaf to finish cooling on a wire rack.

About Nutty Banana Bread

Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy