This was originally from The American Heart Association Cookbook. I’ve made a few changes, but most of the credit goes to them.
It’s the best Banana Bread I’ve ever had, and as a bonus, it’s reasonably low in fat, and the fat it does have is from vegetable oil. It’s so good, if you don’t tell anybody they’ll never know.
|1 1/2||Cups||Sifted, All Purpose Flour|
|Lightly Crushed Walnuts||As desired|
|3||Medium||Bananas (very ripe), mashed|
- Place an oven rack in the middle of the oven and set to 350 F.
- Grease the inside of a loaf pan with butter or vegetable oil.
- Mix all the dry ingredients together.
- Mix all the wet ingredients together. If you don’t have buttermilk, you can substitute 1/4 Cup of milk and 1/2 a teaspoon of vinegar.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined.
- Pour the batter into the pan and bake for about an hour, or until done.
- If it’s for you know who, don’t forget the walnuts!