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Add a photoDoes the world need another banana bread recipe? I thought not, until one day I had not only ripe bananas to use up but also buttermilk. It was a culinary match made in heaven. I love the sublime texture and moistness that buttermilk imbues. This is a more tender grain than most nutbreads so I highly recommend making it ahead and storing it overnight in the fridge. That will firm up the bread and make slicing it a breeze. Otherwise if cut too soon, it may tend to crumble.
Ingredientes
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup cooking oil
- 1 cup granulated sugar
- 1 teaspoon banana extract (or vanilla extract)
- 1 1/2 cups chopped walnuts
Direcciones
- Preheat oven to 350 degrees F. Spray or grease a 9" x 5" loaf pan and set aside.
- In medium bowl whisk together the flour, baking powder, baking soda and salt.
- In large bowl whisk together the eggs and mashed bananas; add buttermilk, oil, sugar and extract.
- Stir the flour mixture into banana mixture just enough to combine (the dough is not as thick as typical nutbreads.) Stir in walnuts and pour into prepared loaf pan.
- Bake 60 to 70 minutes (less if dark pan is used) until center is firm when pressed lightly and toothpick tests clear.
- Remove from oven; cool in pan on rack for 10 minutes. Remove from pan and cool completely before slicing (it's best to wrap and store overnight in fridge before slicing.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 15 servings | |
| Calories 255 | |
| Calories from Fat 102 | 40% |
| Total Fat 11.75g | 15% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.19g | |
| Cholesterol 28mg | 9% |
| Sodium 314mg | 13% |
| Potassium 133mg | 4% |
| Total Carbs 34.23g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 16.2g | 11% |
| Protein 4.49g | 7% |
