Banana Nut Bread

Banana Nut Bread
Adapted from Martha Stewart's Baking Handbook
Yield: Two 9 by 5 inch loaves or six 6 by 2 3/4-inch loaves

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 2 tablespoons pure vanilla extract
• 1 1/2 cups ripe mashed banana (about 3 medium)
• 2 cups pecans, toasted and finely chopped
• 1/2 cup buttermilk
• Nonstick cooking spray

Preheat the oven to 350 degrees. Coat two 9-by-5 inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, nuts, and buttermilk, and beat just to combine.

Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, 60 to 65 minutes. Transfer to a wire rack to cook for 10 minutes. Remove loaves from pans and let cook completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.

This recipe was discussed here.