Banana Nut Bread

While shopping the other day not only did I buy carrots at a great price but the grocery store was running a special on over ripe bananas for 30 cents a pound. So I bought 10 pounds. Once I got them home they were mashed and put into 1 cup freezer containers and frozen. They will be used through the winter for baby food for Baby Hank and one of our favorites here in The Holler. Banana Walnut Bread. Made with those fresh farm eggs and our own Hickery Holler walnuts. What could be better in the morning with a cup of coffee or that after school snack when the grandkids or Baby O get off the school bus.  This is the same recipe I have used for years. Just simple and straight forward using ingredients that I always have on hand. It makes a dark and moist bread that freezes and keeps well.

Banana Walnut Bread

1 3/4 cups all purpose flour

1 1/2 cups sugar

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup mashed ripe bananas ( 2 or 3)

1/2 cup vegetable oil

1/4 cup plus 1 TBSP buttermilk

1 tsp vanilla extract

1 cup chopped walnuts

Preheat oven to 325

In a large bowl stir together flour, sugar, baking soda and salt.

In another bowl combine eggs, bananas, oil, buttermilk and vanilla. 

Add the flour mixture to the liquids mixture stirring just until moistened

Fold in nuts

Pour into a greased 9 X 5 X 2 loaf pan 

Bake at 325 for 1 hour and 20 minutes or until bread tests done!!!

Cool for 10 minutes before removing from pan to wire rack.

Makes 1 loaf

****Notes******

This recipe doubles well.

The riper the banana the more intense the banana flavor. 

You can add a hand full of chocolate chips to this recipe!

I test with a bamboo skewer stuck in the middle of bread like a tooth pick. If it comes out clean it is done. I usually have to cover with foil to prevent over browning and cook an additional 20 minutes.   

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