Banana-walnut bread

Banana-walnut bread

Ingredients/Components

• sugar
• vanilla - 1 tsp
• salt - 1/2 tsp
• flour - 2 c
• buttermilk - 1/4 c
• baking soda - 1 tsp
• walnuts, chopped - 1/2 c
• eggs, slightly beaten - 2 item
• Crisco, firmly packed - 1/2 c
• bananas very ripe, peeled and mashed - 2 lb

How to make banana-walnut bread:

Preheat oven to 350°. Coat a 9 x 5 x 3-inch loaf pan with Crisco. Sift together flour, baking soda and salt onto waxed paper. Beat together sugar, shortening and vanilla at medium speed for 5 minutes until light and fluffy. With mixer running, beat in eggs, then bananas. By hand, stir in flour mixture alternately with buttermilk, mixing after each addition only enough to moisten dry ingredients. (Add dry ingredients in thirds, buttermilk in two additions.) Stir in walnuts. Spoon batter into pan, spreading well to corners.

Bake at 350° for 60 to 65 minutes or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool bread in pan on wire rack 10 minutes. Loosen loaf around edge with thin meat spatula. Invert; turn right side up. Cool completely.

Recipe categories: Breads, Weeknight, Yeast breads.