Buttermilk Banana Bread with Raisins & Nuts

I can only imagine how many banana bread recipes are posted on the internet. Okay well I just “googled” banana bread and there are about 10,500,000 hits with over 51,000 of them from Canadian pages. Makes you wonder when the internet is going to crash with so much repetitive information out there and also who is even going to find my recipe among all of these sites. But what else do you do with over ripe banana? Maybe I am not imaginative enough but between cookies, muffins, cakes and loaves I am out of ideas. Regardless, I am very impressed and pleased with this current recipe. The texture is moist thanks to the buttermilk and the plump raisins and crunchy nuts add a great texture. I found this loaf especially scrumptious when toasted and lightly slathered with butter and served with a hot cup of coffee.

Buttermilk Banana Bread

3/4 cup wheat bran

1 cup all purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

pinch salt

1 tsp cinnamon

1 cup buttermilk
3 cup brown sugar

1/3 cup melted butter

2 eggs
3 ripe bananas

1 tsp vanilla
½ cup walnuts, chopped

1/2 cup raisins

Preheat oven to 350F

In a large bowl combine all the dry ingredients.

In a seperate bowl combine all the wet ingredients.
Fold the wet ingredients into the dry ingredients until moistened.

Stir in raisins and walnuts.

Pour into a greased 9 x 5 loaf pan and bake for 60mins.