Suggested By: Chef Richard Category: Bread Makes: 1 loaf
Here’s a great use for very ripe bananas. The walnuts can be omitted or replaced with pecans if you prefer. Try a warm slice with orange-zest cream cheese on top.
2 ripe medium bananas, mashed
2 large eggs
1¾ all purpose flour
1½ cups sugar
1 cup chopped walnuts
½ cup vegetable oil
¼ cup plus 1 tablespoon buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk bananas and eggs in large bowl to blend. Add all remaining ingredients and stir to blend well. Transfer batter to prepared pan. Bake bread until top is golden brown and splits slightly and tester inserted into center comes out clean, about 1 hour 20 minutes. Cool in pan on rack 20 minutes. Turn bread out onto rack and cool slightly. Serve warm or at room temperature.
One at a time: This recipe doesn’t double well. To make two loaves, you’ll need to make two separate batches of batter.