I hate bananas. Detest them! Something about their smell makes me wanna gag. :(
That being said, the hubby n kids just ADORE bananas. Even my fussy eater happily munches on a sweet, ripe banana. Sigh! So when I think of all the potassium and benefits associated with them, I relent.
This Banana Walnut loaf is a cinch to prepare. It's also a good way to use up over-ripe bananas (that are stink-bombing your otherwise pristine kitchen!!!!).
- Preheat the oven to 325 °F. Grease a 9 x 5 x 3 inch loaf pan and dust with flour.
- Sift together the flour, baking soda and salt. Set aside.
- Mix egg, sugar and oil till well combined.
- Add the flour mixture to the egg mixture and when combined, add the buttermilk, vanilla and mashed bananas. Mix well.
- Fold 1/2 cup chopped walnuts into the batter. Pour the batter into the prepared pan.
- Decorate with the remaining whole walnuts.
- Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool the loaf in the tin for 10 minutes, then invert out onto a rack and cool further.
- Serve warm. Can be stored in air-tight containers for up to 5 days.
You can add spices such as ground cinnamon, ginger or nutmeg for added flavor.
Walnuts can be substituted with pecans too.