nutty banana bread
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.
prep time
15 Min
cook time
45 Min
method
---
yield
4 to 6
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt* (see my notes)
- 1 cup sugar
- 1/2 cup canola oil
- 2 - large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk** (see my notes)
- 3 medium bananas, mashed
- 1/2 cup walnuts, finely minced
How To Make nutty banana bread
-
Step 1Preheat oven to 350 F.
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Step 2Grease a 9 X 5 X 3-inch loaf pan (I just used nonstick baking spray).
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Step 3In a small bowl mix the flour, baking soda, baking powder and salt.
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Step 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.
-
Step 5Pour the batter into the loaf pan; bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
-
Step 6Let the bread cool in the pan for 5 minutes; carefully turn out the loaf to finish cooling on a wire rack.
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