I keep this recipe stuck to the side of the refrigerator, I make it so often. It’s a wonderful banana bread (or muffin) base, to which you can add all sorts of lovely tastes. This version is a layered bread, with craisins and chopped walnuts.
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/2 cup vegetable oil
2 tbs buttermilk
1/2 tsp vanilla
3 bananas mashed (I use very ripe but not smooshy bananas)
1/4 cup walnuts
1/4 cup craisins
How I made it:
Preheat the over to 325 degrees.
Sift the flour, baking soda and salt together in a bowl and set aside. Combine sugar and oil until well moistened, and then mix in egg. Add dry ingredients in batches. Then add the buttermilk. It always seems like too much dry to wet, so I start adding the bananas to help with the mixing. Add the vanilla at the very end.
Spoon batter into the loaf pan, just a quarter of the way full, covering the bottom. Sprinkle a layer of walnuts over the batter, and then spoon another layer of batter on top. Sprinkle a layer of craisins over the batter, and then cover with another layer of batter. Be careful not to fill the loaf pan more than 3/4 (maybe a bit more) full. If you have walnuts and/or craisins left over, you can sprinkle them on top for decoration.
Bake for 45-60 minutes, depending on how full the pan is (a half full pan in done in 45 minutes, a three quarters full pan will take 55 minutes or more). Bake until you can insert a toothpick and it comes out clean.
Let cool, then slice.
How it turned out:
This is a very moist, yummy bread — perfect for breakfast, dessert, or snack. It’s not slimming, though, so try not to overindulge.