There is just something about any kind of bread being freshly made and baked at home! I love quick breads because they are easy to put together, not much hassle and the house smells amazing. I also love a bread made from yeast, very satisfying to me.
I have to be honest, I am not a fan of bananas..nope, not me. I am not really sure why either. I loved them growing up, but I’ve also always been a picky eater. Things I enjoyed as a child I refuse to eat as an adult. I am odd,lol.
Regardless of how I feel about bananas, I have no issue baking with them. I rather enjoy the smell of them, I guess it is maybe the taste and texture that make me not like them so much. It is also easy for me to get bananas here on base, any time and they always look good.
I searched the Internet looking for the perfect Banana Bread and came across this recipe. It sounded really yummy, even to me! The recipe is simple, with simple ingredients that most will already have in your kitchen but the flavor is anything but simple, very delicious and reminds me of fall!
Is the weather getting cooler where you live? Are the trees starting to change color? It is still pretty hot here in Japan, although some leaves are starting to change color, I have hope that we will soon be having chilly days and nights, better for baking!
- 2 cups Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Egg
- 1 cup Sugar
- ½ cup Vegetable Oil
- 2 tablespoons Buttermilk
- ½ teaspoon Vanilla Extract
- 3-4 ripe medium-large Bananas, mashed
- ½ cup + ⅓ cup chopped Walnuts
- Pre-heat the oven to 325 degrees.
- Grease a 9x5x3 loaf pan and dust with flour.
- Combine the flour, baking soda and salt, set aside.
- Whisk together the egg, sugar and vegetable oil.
- Add the flour mixture, when combined add the buttermilk, vanilla, and mashed bananas. Mix till combined.
- Fold in the ½ cup chopped walnuts and pour batter into prepared loaf pan.
- Top batter with the remaining chopped walnuts.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for at least 10 minutes on a wire rack before releasing the loaf from the pan.