Nancy's Kitchen - Tried and Tested Recipes
Buttermilk is the secret ingredient in
this moist, nutty loaf, and it also
freezes well. I especially liked the
ease of preparation.
1/2 cup cooking oil
cup ripe mashed banana
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
1/2 cup chopped pecans, optional
Beat eggs in mixing bowl. Add
buttermilk, oil and mashed bananas and
blend well. Stir in dry ingredients
until well blended. Stir in the nuts, if
desired. Pour into a well greased and
floured 9x5" loaf pan.
325° for 1 hour and 10 minutes to 1 hour
and 15 minutes, or until tests done when
inserted toothpick near the center comes
out clean. Remove from pan while hot and
cook completely before slicing.
NOTE: I also added 1 tsp. vanilla and I
did not use the nuts, as some in our
family don't care for them.