I found that buying bananas in the summer months is a mistake, bananas are more of a winter fruit, but my mistake yielded us a delectable delight, banana bread! I looked up the Starbucks recipe which I included at the bottom of this post along with the baking directions, however I made some changes to the ingredients, not big changes more like a tweak or two. I used a cup of whole wheat flour and a cup of un bleached flour, I used 3/4 cup of sugar, I used a 7 oz of Fage 2% plain Greek yogurt, I put all of the walnuts in the batter and I used 1/3 cup of sunflower oil, I didn’t use any buttermilk, I figured the yogurt was an adequate substitute for the buttermilk and the missing portion of oil. The resulting banana bread was a hit, it was just as moist if not more so than Starbucks version, I felt pretty good about eating it, what with whole wheat flour, the yogurt, the lesser amount of sugar and of oil, the changes I made didn’t alter the baking time or the oven temperature, I followed the directions to the letter without a problem.
I’m glad I put all of the walnuts in the batter, for me banana bread isn’t complete without walnuts and the more the better, bananas and walnuts are a marriage made in tasty heaven.
It’s hard not eating more than one slice a day, one thing about banana bread is that it is caloric, 400 calories a slice, so my willpower is being tested lol.
Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
Blend the flour, baking soda, and salt; set aside.
Mix the egg, sugar, and vegetable oil until combined.
Add the flour mixture to the egg mixture and when blended, add the buttermilk, vanilla, and mashed bananas; mix well.
Fold 1/2 cup of chopped walnuts and pour batter into prepared loaf pan.
Top the batter with remaining 1/3 cup of walnuts.
Bake for 45-60 minutes until a toothpick comes out clean.
2 cups flour
1 teaspoon baking soda
1⁄4 teaspoon salt
1 1⁄8 cups sugar
1⁄2 cup vegetable oil
2 tablespoons buttermilk
1⁄2 teaspoon vanilla extract
3 ripe medium-large bananas, mashed
1⁄2 cup chopped walnuts
1⁄3 cup chopped walnuts (in addition to 1/2 cup)