Best-ever banana nut bread
Makes 1 loaf, 16 slices
Lisa Nickens of Orangevale fell in love with a banana nut bread from a recipe in The Bee. She was hoping someone saved this recipe and would share it. Karolyn Spring of Sacramento shares this recipe, which was originally sent in by Kacy Curran of Granite Bay.
2 ripe bananas
1½ cups sugar
½ cup oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup walnuts or pecans, chopped
Preheat oven to 350 degrees. In a large bowl, mash the bananas with a fork. Add eggs, sugar, oil, buttermilk and vanilla, and mix very well. Add flour, baking soda and salt. Mix until just combined. Do not overmix. Fold in the nuts. Pour batter into a loaf pan coated with cooking spray.
Bake for about an hour, or until a tester comes out clean.
Per slice: 256 calories; 4 grams protein; 34 grams carbohydrates; 13 grams fat (2 saturated, 3 monounsaturated, 8 polyunsaturated); 24 milligrams cholesterol; 165 milligrams sodium; 1 gram fiber; 21 grams sugar; 43 percent calories from fat