Banana-Nut Bread

I love this banana-nut bread! Personally, I just like it hot out of the oven with a good cup of Earl Grey Tea. Without further ado, here’s the recipe! This will yield 2 banana-nut bread loaves but trust me – it will be worth it making the two!


3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups of sugar
1 1/3 cups vegetable oil
2 tablespoons pure vanilla extract
1 1/2 cups ripe mashed bananas (around 3 to 4 bananas)
1 cup (around 4 oz.) walnuts finely chopped
1/2 cup buttermilk
Nonstick cooking spray


1. Preheat the oven to 350 degrees. Coat two 9-by-5 inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vegetable oil on a medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, nuts and buttermilk, and beat just to combine.

3. Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60 to 65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaves from the pans and let cool completely. Bread can be kept at room temperature, wrapped well in plastic for up to 1 week, or frozen for up to 3 months.


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