Rainy morning baking

It's a rainy, cool first-day-of-May morning here. There were rotten bananas on the counter and buttermilk in the fridge so it seemed like a perfect time to bake banana bread. Mm-m, it's never better than hot from the oven, is it? I used my mom's recipe:

1  3/4 cups all-purpose flour (I use part whole wheat flour)

1  1/4 cups sugar

1  tsp. baking soda

1/2 tsp. salt

2 eggs

2 -3 ripe bananas (1 cup)

1/2  cup vegetable oil

1/4  cup plus 1 tbsp. buttermilk

1  tsp. vanilla 

1  cup chopped walnuts (I toast them in the toaster oven at 300 F for about 5 minutes and allow them to cool.) 

In a large bowl, stir together flour, sugar, baking soda, and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring until combined. Stir in nuts. Pour into a greased 9 x 5 inch loaf pan (I line the bottom with waxed paper) and smooth the top. Bake at 325 F for about 1 hour and 20 minutes or until a tester comes out clean. Cool for 10 minutes, then remove from pan and enjoy! (I usually double this recipe to make three smaller 8 x 4 inch loaves. Bake for about 1 hour.)

Happy Baking and Happy May,

Judy Ann