My aunt’s church is having a craft sale and I’m bringing some baked goods to it.  One of the things I wanted to bring was banana nut bread.  Everyone loves it so I decided it would be a safe bet.  I used a recipe from Martha Stewart’s Baking Handbook and made a couple of changes to suit my tastes.

Banana Nut Bread:
(adapted from Martha Stewart)
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cup vegetable oil
2 tablespoons vanilla extract
1 1/2 cups mashed ripe bananas (about 3)
1 cup chopped pecans
1/2 cup buttermilk
Preheat the oven to 350 degrees.  Spray 3 bread pans with cooking spray; set aside.  In a large bowl mix together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer 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.  Beat until just combined.
Divide the batter evenly between prepared pans.  Bake for 60-65 minutes until a toothpick comes out clean.  Transfer to a wire rack and cool for 10 minutes.