Very Moist Banana Nut Bread
Recipe #82486 | 1 1/4 hours | 5 min prep | add private note
By: peppermintkitty
Jan 30, 2004
This is a very easy, "no mixer" bread to make. It is very
moist and a little heavy type banana bread. The really
important thing to remember is using all black bananas to
get my same results. I always use 5 medium sized bananas and
this recipe makes 2 loaves. Also, I've never used
buttermilk, but sour milk instead..a little vinegar added to
regular milk. I've used this recipe since 1972 and last year
made 32 loaves to give away for Christmas! It's truly a
wonderful bread. I only bake it until the toothpick comes
out almost clean, as we like it really moist. If you over
bake it, or wait til the toothpick is completely clean, the
bread will be a lot dryer. I realize some like it this way,
so thats why I've given this hint. My family and friends
would rather have it a little under done than over. It's so
good with coffee, butter/jelly or I like mine just plain. I
bake it in tin foil pans and it freezes wonderfully. I try
to always have one or two in the freezer for company, or a
little gift. This recipe came from a ladies club
cookbook. The kind where everyone contributes recipes, they
are made into a recipe book and sold to make money for
charities. All the cooks are just plain "down home" country
gals that produce miracles in the kitchen. It's my favorite
cookbook and I've almost worn it out and it can't be
replaced. I know there are many banana bread recipes here,
so thanks for trying this recipe. I hope you enjoy it!
2 loaves
Ingredients
* 2 cups sugar
* 1/2 teaspoon salt
* 2 1/4 cups flour
* 3/4 cup vegetable oil
* 3 large eggs
* 1 teaspoon vanilla
* 1 1/3 teaspoons baking soda
* 1/4 cup buttermilk (I've always used sour milk)
* 1 cup chopped pecan
* 4-5 bananas (use completely black bananas, this is very important)
Directions
1. Heat oven to 350 degrees. Grease or spray 2 loaf pans.
2. In a large bowl, mash bananas with a masher or by well washed hands.
3. Dissolve soda in buttermilk-- use a larger container
as it will foam up quite a bit.
4. Mix all ingredients by hand and add in 1 cup chopped
nuts. Bake at 350 degrees for 1 hour, or until toothpick
comes out ALMOST clean.
5. Totally clean will mean a dryer loaf.
6. Let cool 15 minutes after removing from oven and remove from pans.
7. Or, let cool, cover with foil, slide into freezer bags and freeze.
8. Great when using tin foil pans.
From: Memphis' Best
On May 30, 2008
Nice! I threw off some dried apricots in the batter. I often
run into recipes that call for buttermilk and have every
ingredient EXCEPT buttermilk. SO...I discovered that if you
put vinegar in regular 2% milk it has the same
characteristics as buttermilk. The ratio i use is something
like 1 tbls. vinegar for every 1/2 cup of milk. It works
great. Thanks for this recipe!
From: Andrea-Oz
On Sep 2, 2005
Great and easy recipe. My main problem is finding a bowl
large enough to mix it all up in! I use gluten-free flour
and only a bit over 1 cup of sugar and it comes out
wonderfully. My soda never foams up, but that doesn't seem
to be a problem. Makes muffins in 45 mins and feezes
well. I've found if the bananas are not quite ripe enough,
you can zap them in a microwave - makes them a bit mushier.
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