Very Moist Banana Nut Bread
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!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 3 large eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 2 1/4 cups flour
- 1 1/3 teaspoons baking soda
- 1/4 cup buttermilk (i've always used sour milk)
- 4 -5 bananas (use completely black bananas this is very important)
- Carbohydrate 177.792201673052 g
- Cholesterol 959.866666666667 mg
- Fat 238.194420111282 g
- Fiber 5.23641687899054 g
- Protein 25.1570683375581 g
- Saturated Fat 90.2695456336011 g
- Serving Size 1 1 loaves, 24 serving(s) (732g)
- Sodium 56893.3964937464 mg
- Sugar 172.555784794062 g
- Trans Fat 13.6795341275056 g
- Calories 2877 calories
Heat oven to 350degrees. 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 350degrees 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.
