Saturday, January 4, 2014

Banana nut bread

This recipe has a secret ingredient (buttermilk) that makes it really delicious, moist with a crispy crumb on the exterior.  Its the perfect snack and it helps you get rid of those mushy bananas that are exactly what is needed or this recipe. I've also use whole wheat flour for a healthier version and it was great. Note also that I don't use a stick of butter like 90% of the recipes call for. I think the canola or vegetable oil actually make it more moist.

Dry Ingredients:
All purpose flour  -- 1 and 3/4 cups
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sugar

Pecans crushed 1/2 cup

Wet Ingredients:
Bananas (blackish mushy) 3
Vegetable or canola oil  1/2 cup
vanilla (optional -- the essence doesn't come through because of the bananas so I would say this is an optional ingredient)
Buttermilk 1/3 cup (Mix 1/3 cup of milk with 1 tsp of white vinegar to create buttermilk)
Eggs 2

1) Heat oven to 350
2) Butter and flour a 9 by 5 inch loaf pan (steel or glass)
3) Mix dry ingredients
4) Whisk the wet ingredients (except pecans)
5) Fold in the pecans
6) Bake for 1 hour and 5 mins or till top is golden brown. Insert toothpick and make sure it comes out clean. Cool on a cooling rack for 15 mins and turn bread out onto the rack to cool completely.

Slice with bread knife and either dust with confectioners sugar or serve with cream cheese (yummy!)