Best Ever Banana Bread

My son has his FIRST soccer game this morning and seeing as how I knew we'd be running around, frantically trying to get ready, I opted to make this bread which would serve as a quick breakfast to eat while having a much needed cup of coffee! I've experimented with countless banana bread recipes over the years and actually toyed with the idea of making one from my sister's blog, but in the end, I decided to try a new one! This is the actual recipe name, although I would have to say...it honestly is the BEST banana bread I have ever had! I tried a little piece last night before bed and it was so unbelievably moist and flavorful--I would highly suggest you try it the next time you have overly ripe bananas!!!

Best Ever Banana Bread

1-3/4 cups all-purpose flour
1-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk (see below, if you don't have buttermilk!)
1 teaspoon vanilla extract
1 cup chopped walnuts (we omitted the nuts!)

Directions:

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.

Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack.

A note to less experienced cooks, as myself: To make one cup of buttermilk, add 1 tablespoon lemon juice or white vinegar plus enough milk to measure one cup. Thank goodness for the "ingredient substitution" section in my Taste of Home Cookbook!

I'm now off to eat a slice with my cup of coffee :)

Source: Taste of Home