This actually was a request, which I love. If any of you have a request of what you think I should make next comment below or on Her Campus BC’s Facebook page. This recipe was great because I had most of the ingredients. I picked up the bananas from Lower and the walnuts from City Co, so I didn’t have to go all the way to the grocery store. This is a great dessert or even breakfast treat. Keep reading to see how I made it!
This Week: Banana Bread
The Ingredients
- Butter, for greasing pan
- 1 cup flour, plus more for pan
- 3⁄4 tsp. baking soda
- 1⁄4 tsp. kosher salt
- 1 cup sugar
- 1⁄2 cup canola oil
- 1⁄3 cup buttermilk
- 1 tsp. vanilla
- 1 egg, plus 1 egg yolk
- 2⁄3 cup chopped pecans
- 3 very ripe bananas, mashed (I put mine in the fridge for a few hours because they were not ripe when I got them from Lower)
How to Make the Bread:
1. Heat oven to 350° F. Grease a 9×5 loaf pan with butter and dust with flour; set pan aside. (I didn’t have a loaf pan so I just used my mini Bundt cakes pan)
2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined.
4. Add pecans and mashed bananas and whisk gently to combine.
5. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes (It took mine about 50 minutes).
6. Let cool for 30 minutes before slicing and serving (Although, we just ate them straight out of the oven…yum!).
Final Product:
Time Spent in Kitchen: 10 minutes (not including baking time)
Rating: 9.5
I’m not sure if it was because we were hungry after a long week or because these were just that good, but before they could even cool down my roommates and I had had our fill of banana bread. I will definitely be making this recipe again!
Peace, Love & Pinterest,
Katherine