Banana Nut Bread
2 ripe bananas, mashed
1 1/2 cup sugar (I use about 1/4 cup less most times)
1 1/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla
1 cup pecans (can also use walnuts or no nuts at all)
Combine bananas, eggs and sugar together with electric mixer, in a separate bowl combine dry ingredients together, then add dry ingredients along with buttermilk, oil and vanilla to the banana, egg and sugar mixture, mix with electric mixer until blended, then fold in nuts. Pour batter into a greased loaf pan and bake at 325 degrees for 1 hour 20 minutes or until toothpick comes out clean.
When bananas begin to get too ripe at our house I stick them in the freezer for future use. I have made this bread with both bananas that I have frozen (thaw them before you use in bread) and with ones that have not been frozen, the bread turns out well either way.
And for those that might have a milk or egg allergy, I have made this bread using an egg replacer and plain coconut milk (add 1/4 tsp lemon juice to batter make up for tang you lose from not using buttermilk) Turned out beautifully