Banana-Nut Bread

Recipe Ingredients

1 1/4 cups	247g / 8.7oz	Sugar
1/2 cup	99g / 3.5oz	Butter or margarine - (1 stick) - softened
2		Eggs
1 1/2 cups	355ml	Mashed ripe bananas
1/2 cup	118ml	Buttermilk
1 teaspoon	5ml	Vanilla extract
2 1/2 cups	156g / 5.5oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
1 cup	146g / 5.1oz	Chopped walnuts or pecans

Recipe Instructions

Heat the oven to 350 degrees. Grease the bottoms only of 2 (8- by 4-inch) loaf pans or 1 (9- by 5-inch) loaf pan.

Mix 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.

Bake 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.

This recipe yields 24 slices.

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.

Source:
The Los Angeles Times, 10-31-2001

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