Moist Banana Bread with Nuts
Wednesday, September 3rd, 2008
The recipe that I’m about to share with you is extremely moist. Be prepared for this banana bread to melt in your mouth.
First off I should mention that I highly recommend using black bananas. I think this contributes to the moist banana bread flavor and consistency. Lets get down to business. In order to make 2 loaves you will need:
- 4-5 black bananas
- 3 large eggs
- 2 cups sugar
- 1/4 cup buttermilk or sour milk
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 1 teaspoon vanilla
- 1 1/3 teaspoons baking soda
- 1 cup chopped pecans
- 3/4 cup veggie oil
Instructions:
- Heat your oven to 350 degrees
- Grease your loaf pans
- Mash bananas in a large bowl
- Dissolve Soda in Buttermilk ( Caution: Make sure to use a large container because its going to foam up! )
- Mix all ingredients ( By Hand )
- Add Chopped Nuts
- Bake at 350 degrees for 1 hour ( Or until toothpick comes out ALMOST clean. TOO clean will mean that the loaf will be not as moist )
- Let it sit for 15 minutes after removing from the oven.
- Remove from Loaf Pans
- Invite your friends over and have a moist banana nut bread feast!
This moist banana bread could be good with your favorite jams and jelly’s. Of course, nothing is more amazing than having warm, moist banana bread with butter. Be sure to have your banana bread in the mornings, toasted with butter. That is of course unless you have already eaten it all.
I hope you enjoy eating this moist banana bread as much as we do!