Thursday, July 14, 2011
My first job when I was 16 was at a bagel shop. We made our own banana bread and I was always allowed to eat the ends. I loved it so much that when the shop closed I made sure to bring the recipe with me! It is quite delicious, but warning...there's nothing healthy about this banana bread!
What you'll need
2 Ripe banana's, mashed*
1/2 cup Vegetable oil
1/2 cup Buttermilk
1 tsp vanilla
1 1/2 cups Sugar**
1 3/4 cups Flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Pecans, chopped (optional)
1. Preheat the oven to 325°F. Grease and flour a 9 X 5 inch loaf pan and set aside.
2. Mix together the first 6 ingredients until well blended.
3. In a separate bowl mix together the flour, baking soda and salt. Add to the wet mixture and stir just until blended. Stir in the pecans.
4. Transfer mixture to pan and bake for 1 hour and 20 minutes or until golden brown and splits slightly.
*Note: You can use 3 banana's if you like a stronger banana flavour, but for the batter to fit in the pan, be sure to leave out the pecans.
**Note: If you'd like a slightly healthier version, you can put in half the amount of sugar. It still tastes great and does not change the consistency of the bread.