Banana Nut Bread

Here’s a request for the Banana Nut Bread recipe that came in from Stacy earlier this evening. Then Rachel jumped in with the card number. And that level of enthusiasm got me all excited, so I jumped up, ran to my My Great Recipes, found the card, and here you go, Stacy!

Of course, as soon as I did that, I found an error in my WordPress site. Figured out the solution to the error, but the photos aren’t quite as big as they usually are. And then I figured out that the solution to that issue caused yet another issue — with the recipe plugin I use. Sigh.

Tonight, I choose to ignore that error and type the recipe up right this minute.

Banana Nut Bread

3 bananas, very ripe
2 eggs
1/2 cup butter
1 1/2 tablespoons buttermilk or sour cream
1 teaspoon lemon juice
1 cup sugar
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup walnuts or pecans chopped

Place bananas, eggs, butter, buttermilk, lemon juice, and sugar into a blender container or work bowl of food processor with the steel blade. Whirl until smooth.

Mix together flour, baking powder, and baking soda.

Pour banana mixture over flour mixture and stir until flour is moistened. Stir in the nuts.

Turn into greased 9 1/2 by 4 1/2 inch bread loaf pan or into 2 3 1/2 by 7 1/2-inch bread pans.

Bake at 350 for 55 to 65 minutes or until bread tests done when a skewer is inserted in the center. Allow to cook 5 minutes in pan, then turn out onto wire racks.

The card says that this will freeze well and can be sliced while frozen.