Vintage Banana Nut Bread
Enriched with the goodness of bran, Old Fashioned Banana Nut Bread is an easy, wholesome quick bread recipe that tastes great!
granulated or caster sugar
You can use ordinary milk if buttermilk is not available.
( about 1½ cups of mashed banana)
I use walnuts but pecans work well too.
Preheat the oven to 350°F (175°C).
Grease and flour or line a 9½ x 5¼ x 2¾ inch loaf pan.
Cream the butter and sugar together.
Add the egg.
Now stir in the bran and vanilla and mix thoroughly. Set aside.
Combine buttermilk and bananas in a medium bowl.
Sift the flour, baking powder and salt together.
Add the sifted dry ingredients alternately with the buttermilk and bananas.
Stir in the nuts.
Transfer the mixture to the lined pan.
The bread normally takes between 45 and 50 minutes to cook but check after 35 minutes as oven temperatures really can vary. The bread is done when a skewer inserted in the centre comes out clean.
Allow to cool completely before slicing.
The bread will keep for two or three days in a sealed container or wrapped in aluminium foil.
Adapted from The Better Homes and Gardens New Cookbook
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