Best Ever Banana Bread- Taste of Home Tuesday

I've mentioned before my family's odd banana eating habits.  No matter how many I buy, they always seem to leave 2 or 3 behind, and I've surmised it's because they want me to make something with them.  Sometimes I do, and sometimes I peel them and stick them into the freezer for use at a later time.   Sometimes the bags of frozen bananas start piling up, so I head to the Taste of Home site to find a recipe.

No major changes to this one.  I omitted the walnuts due to allergies, if I'd had them on hand I might have added some mini chocolate chips or cinnamon chips.  I sprinkled the top with turbinado sugar before baking, we just love the crunch it gives.  One loaf was definitely not enough, next time I will definitely double the recipe and freeze one of the loaves.  Thank you to Gert K. for sharing her recipe.

Be sure to check what my fellow Volunteer Field Editors are cooking up this week using the links at the bottom of the post. Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here

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Best Ever Banana Bread
  • 1 3/4 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 medium mashed ripe bananas (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 Tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (Omitted)
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 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices).

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