Source: Banana Banana Bread
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12
Yield: 1 (9x5-inch) loaf
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Combine flour, baking soda, and salt in a large bowl.
Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth.
Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture until just combined.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Avoid choosing green bananas. Instead opt for ripe bananas that are yellow with a few brown spots.
The best and easiest way to mash bananas? With a fork!
Stir just until the dry ingredients are incorporated. Overmixing can result in dense, tough bread.
Start checking a few minutes early; the bread is done when a toothpick comes out with moist crumbs, not wet batter.
The recipe calls for a 9x5 loaf pan, but it’s fine if you have something smaller – just increase the cook time by a few minutes.
Source: 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!
Yield: 2 loaves
Heat oven to 350 degrees. Grease or spray 2 loaf pans.
In a large bowl, mash bananas with a masher or by well washed hands.
Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
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.
Totally clean will mean a dryer loaf.
Let cool 15 minutes after removing from oven and remove from pans.
Or, let cool, cover with foil, slide into freezer bags and freeze.
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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