You know those left-over bananas sitting in that bowl on your kitchen table? The ones that need to be eaten or they’re gonna go to waste? Well, don’t let them sweet little bananas just sit there and rot, peel those babies and bake yourself some of this tasty, fresh banana bread. And guess what? It’ll keep for more than a week in your ice box and will be a tasty, little something to offer your friends when they stop by to visit. But, I’m warning you, when your neighbors get a waft of this delicious banana bread bakin’ in your oven, you’d better put on a fresh pot of coffee for all those folks that just happen to drop by!
Banana Bread
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Traditional
Serves: 8
PREP TIME
15 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 15 mins
INGREDIENTS
11⁄2 cups Flour (After sifting 4 times)
1 teaspoon Baking soda
1 cup Sugar
1⁄2 cup Vegetable oil
2 Eggs (beaten)
3⁄4 cup Buttermilk
1 teaspoon Vanilla
2 Large bananas (mashed)
1⁄2 cup Nuts (chopped)
INSTRUCTIONS
In one bowl, mix the baking soda and flour and sift 4 times.
In another bowl, mix the sugar, oil, beaten eggs and buttermilk.
Add the flour mixture to the oil/sugar mixture and add nuts before mixing.
Mix it all well and then add the mashed bananas and mix ‘til blended.
Grease and flour a loaf pan and pour batter into the pan.
Bake at 350° F for 50 to 60 minutes until golden brown and you can stick a toothpick into it and it comes out clean.
Let cool and remove from loaf pan.
Wrap in foil and keep it in the ice box to stay moist.