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Bananas get over-ripe so quickly in the summertime. Not to worry—this recipe is a perfect use of over-ripe nanas! Roasted nuts add a delightful taste as well as texture to this favorite recipe.
1. In a small frying pan, melt 1 teaspoon butter. Add walnuts or pecans over medium-heat for 3 to 4 minutes until nicely browned and roasted. Then remove them from the heat.
2. Place oven rack to low position so that top of bread pans will be about in the middle of the oven. Preheat oven to 350 F. Spray 2 loaf pans with non-stick spray. Use two 8 1/2″ x 4 1/2″ x 2 1/2″ or use 1 large bread pan that’s roughly 9″ x 5″ x 3″.
3. Mix sugar and butter in a large bowl. Stir in slightly beaten eggs until blended. Add mashed bananas, buttermilk, vanilla and banana extract. Beat until smooth. Stir in flour, baking soda, salt and nuts just until moistened well. Pour into pan(s).
4. Bake 8″ loaves for 60 minutes, 9″ loaves for 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool the bread in the pan for 10 minutes on a wire rack. Loosen bread from sides of the pan and remove from pan placing the loaves top side up on a wire rack. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days or refrigerate for up to 10 days.
* Can substitute self-rising flour for the all-purpose flour. If so, omit salt and cut baking soda to 1/2 teaspoon.
Note: For a lovely dessert, slice and serve warmed with a drizzle of frosting.
This bread smells absolutely amazing as it bakes—just try to resist a slice, especially lightly toasted and topped with butter and cinnamon sugar. The sparkling water makes for a fluffy texture without using heavier ingredients like oil, butter, or even eggs!
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!