From our kitchen to yours! It’s another great recipe from Ambassador’s Jani Williamson. She says, “Here’s another great recipe for over-ripened bananas. It takes a long time to bake but the hardest part is waiting till its cool enough to eat! ENJOY!”
BEST EVER BANANA BREAD
1¾ cups flour
1 ¼ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup canola oil
2 medium ripe bananas, mashed (1 cup)
¼ cup plus 1 Tablespoon Buttermilk
1 teaspoon vanilla extract
1 cup chopped nuts
In a large bowl, mix dry ingredients together.
In another bowl, combine oil, bananas, eggs, buttermilk and vanilla then stir into dry ingredients. Mix just until blended. Stir in nuts.
Pour into a greased 9-in x 5-in loaf pan. Bake in preheated 325° oven for 1 hour and 20-30 minutes or until toothpick in center comes out clean. Cool on wire rack.
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