When we have bananas that are almost fermenting on the kitchen counter, typically I toss 'em in the freezer to use in the future for strawberry-banana smoothies. This week, instead, when I noticed three past the point of no return, I suddenly craved banana nut bread.
Because I've never made it before and I wanted a recommended recipe, I asked 1,500 strangers friends if they had a tried-and-true recipe to share.
I received a pile of delicious-sounding recipes; it wasn't easy to choose one so I narrowed the field by considering the ingredients I had on hand. Kara Kae James passed along hers, and because it used buttermilk, it's the one I chose.
Ladies and gentlemen…we have a winner!
It's moist and rich and ridiculously easy to prepare. If you're on the prowl for some of the best banana nut bread in the world, do yourself a favor and try this!
Kara Kae's Banana Nut Bread
In a large bowl, mix together:
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
In a second bowl blend until creamy:
- 1/2 cup
- 1 cup sugar
- 1/3 cup
- 2 eggs
- 1 cup mashed very ripe bananas (2-3 depending on size)
Combine the flour mixture and the banana mixture. Stir well, adding 1/2 cup chopped nuts.
Pour batter into one large (or two
small) buttered loaf pan. Bake in a preheated 350 degree oven for
about 45 minutes. Check with a toothpick–it will be done
when it come out clean. Baking time depends upon the size of the pan
used (check often to make sure it doesn't burn!). Allow to set in pan for about 15 minutes, then remove to a baker's rack to cool before slicing.
It'll be tough, but try not to devour in a single sitting :).
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