My grandma made the best banana nut bread ever
She used to make it in a bundt pan~ I think it was because the serving sizes come pre-formed on them and it was the easiest way for her to holler at me not to take the whole thing in one slice…
2 tsp vanilla
2 sticks oleo (yes, this recipe is THAT old. I use butter, real butter. No margarine for Grandma!)
3 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 c buttermilk (or try this easy buttermilk substitute*)
6 ripe bananas
1c nuts (if desired- I usually desire chopped pecans)
Preheat oven to 325 degrees and spray cooking spray on pan.
Beat sugar, vanilla, oleo/butter and eggs (one at a time) well…
Blend in four, baking soda and salt.
Pour buttermilk into blender.
Peel and slice bananas into blender with buttermilk.
Blend until liquefied.
Slowly add banana mixture into batter while beating. Mix until incorporated.
Pour batter into prepared pan(s). I prefer to use mini-loaf pans.
Bake until golden brown and the middle is set. Check every 1/2 hour. (In my experience, 1 batch of 6 mini loaf pans usually take about an hour whereas the same batch will make a bundt size pan in about an hour and a half…)
Let cool and serve.
Wrap remaining bread in foil to preserve freshness.