The hardest thing about this banana bread is waiting for the bananas to ripen. They should be speckled brown to yield their sweetness. Cake flour and buttermilk are the keys to this very tender bread. The bread freezes well and makes a great treat for a later time.
1 cup banana puree
1/2 cup buttermilk
2 teaspoon vanilla extract
2/3 cup oil
2 cups cake flour, lightly spooned into measuring cup
1 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Line the bottom of a 9x5 inch loaf pan with parchment paper. Spray the bottom and sides well with cooking spray. Set aside. Preheat the oven to 350 degrees.
Puree the bananas in a food processor or blender. Measure 1 cup and return it to an empty processor or blender. Add the buttermilk, eggs, vanilla and oil. Process or blend until liquid.
In a medium size bowl, place the remaining ingredients except the walnuts. Add the liquid ingredients and whisk until combined. Add the walnuts and mix in. Pour into the loaf pan and bake for 45 to 55 minutes or until a tester comes out clean.
Cool for about 10 minutes and turn the bread out onto a cooling rack.
Yield: 1 – 9x5 loaf.
©Copyright Helen S. Fletcher. All Rights Reserved.