This recipe is part of Tempt My Tummy Tuesdays, hosted by Blessed With Grace. I found this banana bread recipe on Taste of Home’s website, but it originally called for walnuts. I substituted 2 ounces of chopped pecans. It turned out amazing! I made it just the other day and it’s almost gone already.
* 1-3/4 cups all-purpose flour
* 1-1/2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 2 medium ripe bananas, mashed (1 cup)
* 1/2 cup vegetable oil
* 1/4 cup plus 1 tablespoon buttermilk**
* 1 teaspoon vanilla extract
* 1 2-ounce package of chopped pecans
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 into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.
**Don’t have buttermilk? Add 1 tablespoon of lemon juice to a liquid measuring cup, then add enough milk to make 1 cup. Let it sit for five minutes and then use however much the recipe calls for.