Down-Home Banana-Nut Bread

Today is National Banana Bread Day. When I think of Banana Bread, I think of my Home-Economic class. Home-Economics was part of the school curriculum back in the day. When I took the class, it was the 1960s, so what we learned to cook had a lot to do with the whole “hippie” movement just over the hill in Berkeley. We made a lot of brown rice and banana bread.

While the class was made up almost entirely of girls (it was an “elective requirement” for all girls – like that made sense), boys could “elect” to take the class as well. Only one boy did. His name was Tony, and his hair was longer than anyone else in the class. He lived in a multi-colored bus on a communal farm outside of town and loved to bake breads.  Gosh, I haven’t thought of Tony in years.

So to my childhood “free spirit” this loaf is for you!

Down-Home Banana-Nut Bread
2 large Eggs
1 cup Walnuts
Additional Walnuts, optional
2 medium ripe Bananas
1-3/4 cups Flour
1-1/2 cups Sugar
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 cup Canola Oil
1/4 cup plus 1 tablespoon Buttermilk
1 teaspoon Vanilla Extract

Heat oven to 325 degrees. Grease or line a 9-inch by 5-inch loaf pan with parchment paper. Set aside.

Place eggs in a bowl (so they don’t roll away) on the counter and let come to room temperature. Meanwhile, chop walnuts to fold into the bread, plus additional nuts on top if desired. Set aside. Peel and mash the bananas, set aside.

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.

Pour batter into the prepared baking pan.

If desired, sprinkle with additional walnuts. Bake in the heated oven for 75 minutes (1 1/4 hour) or until a toothpick comes out clean. Cool on wire rack.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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