So…the very first time I made banana bread, it turned out something like…bread pudding.
I was missing some (key) ingredients. Like eggs. So I did a quick google search that told me that I could substitute eggs with a very ripe banana. Which probably would’ve work out fine, had I not already been adding three bananas in.
Mistakes are just springboards for learning, though, and this time around, I made CERTAIN that I had all the necessary ingredients on hand. I mean, who actually has buttermilk in their house at the ready?! Luckily, there’s peapod.com and home delivery. Seriously, I have no idea how I was living life prior to this! Hehehe. I also have no idea how I’ll handle getting around if I ever move back to Hawaii.
I’ve had my driver’s license for just about 4 months, and I haven’t driven since I took the road test. O_o.
On to the recipe! @DragonAngel48 sent this to me waaaaaaaaaay back, when I tweeted about my first failure with banana bread. She seriously sent this to me in July of 2010. I was obvioiusly scarred from my first experience with banana bread, and it took a WHILE for me to even think about giving it a try again! Haha.
Nutty Banana Bread, from Cosmo
Yields 6 to 8 servings
- 2 c. all-purpose flour
- 3/4 t. baking soda
- 1/2 t. baking powder
- 1/2 t. kosher salt
- 1 c. sugar
- 1/2 c. canola oil
- 2 large eggs
- 1 t. pure vanilla extract
- 1/2c. buttermilk
- 3 medium bananas, mashed
- 1/2 c. walnuts, finely minced (about 2 oz.)
- Preheat oven to 350°F. Grease a 9-by-5-by-3-inch loaf pan. In a small bowl, mix the flour, baking soda, baking powder, and salt.
- In 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.
- Pour the batter into the loaf pan. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let the bread cool in the pan for 5 minutes. Carefully turn out the loaf to finish cooling on a wire rack.