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Categories: Breads, Breakfasts, Vegetarian

Banana-Nut Bread

Banana-Nut Bread
AL Seib / Los Angeles Times

Dear SOS: I've mislaid the recipe for banana bread. I am going to have it copied 10 times! My two sisters enjoy the recipe too. Mary Prado Martinez South San Gabriel Dear Mary: Sisterhood is powerful. I hope you gals ... Read more

Total time: 1 hour 20 minutes | Makes 24 slices
  • 1 1/4 cups sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chopped walnuts or pecans

Step 1Heat the oven to 350 degrees. Grease the bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan.

Step 2Mix the sugar and butter in a large bowl. Stir in the eggs. Add the bananas, buttermilk and vanilla and stir until smooth. Stir in the flour, baking powder, salt and baking soda just until the flour is moistened. Stir in the nuts. Pour the batter into the pans and smooth the tops.

Step 3Bake the loaves until a toothpick inserted in the middle comes out clean, about 1 hour 25 minutes for the 9-inch loaf and 1 hour for the smaller loaves. Cool 5 minutes. Loosen the sides of the loaves from the pans with a knife and remove the pans. Cool the loaves completely on wire racks before slicing. Store the bread tightly wrapped in the refrigerator up to 1 week.

Each slice:
176 calories; 205 mg sodium; 28 mg cholesterol; 8 grams fat; 3 grams saturated fat; 25 grams carbohydrates; 3 grams protein; 0.76 gram fiber.
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