Quick Breads Aren’t Just For Breakfast

I think everyone should have a good set of go to recipes in their repertoire. I know I have my favorites that consistently make their way into my regular meal planning. Don’t get me wrong, I’m all about trying new things out, but the tried and true recipes are what sustain us in between stretching our culinary wings.

One of my favorite type of recipes to make are quick breads. I have a few excellent reasons for this. They are usually fast to mix up. Just one bowl means less dishes that I have to do. I’m lazy. Forgive me. They taste kind of like a combination of cake and bread. I can snack on this anytime of day and never feel the slightest twinge of guilt. Is it a breakfast food? Is it a dessert? Is it an afternoon snack? No one knows for sure. But one thing is certain, they’re delicious.

A good quick bread recipe, in my opinion, has to be moist. Dry and crumbly will not do. So to that end, incorporating fruit or vegetables helps to create that outcome. Bananas, zucchini, carrots, sweet potatoes, pumpkin. That’s practically health food! Also, I have found that recipes with oil, instead of butter, tend to stay moist longer. If I were a scientist I would know the reason why, but I’m not.

I’m sharing my banana bread recipe. I make it with walnuts, but that is totally optional. I hope you give this try. It’s really good warm out of the oven, but I’m 100% convinced that it tastes even better the next day ♥️

Banana Bread

2 cups flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 1/4 cups granulated sugar

1 egg

1/2 cup vegetable oil

2 Tbsp buttermilk

1 tsp vanilla extract

4 bananas, peeled and mashed

1 1/2 cup chopped nuts, divided

Preheat oven to 325 degrees. Lightly coat 9×5” loaf pan or 4 mini loaf pans with nonstick cooking spray and set aside. Combine dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Pour wet ingredients into dry ingredients and stir to combine. Add bananas and 1 cup nuts and mix thoroughly. Pour batter into prepared pan(s). Sprinkle top with remaining nuts. Bake 45-60 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan 5-10 minutes before removing from pan.

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