Banana Bread 2010 Recipe

Name: Banana Bread 2010
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 frozen bananas, thawed, drained ~ 430 gms, reserve fluid; 1-1/2 c sugar; 1-1/2 c canola oil; 1 c buttermilk; 2 eggs, lightly beaten; 1 t vanilla; 1/2 c Malibu rum; 1 cup raisins; 1-1/2 c oats; 1-1/2 c whole wheat flour; 1 cup all purpose flour; 1/2 t salt; 1 T cocoa powder; 1 T + 1 t baking powder; 1 cup toasted pecans, chopped; Baking Spray, like Pam

Servings: persons

6 frozen bananas, thawed, drained ~ 430 gms, reserve fluid
1-1/2 c sugar
1-1/2 c canola oil
1 c buttermilk
2 eggs, lightly beaten
1 t vanilla
1/2 c Malibu rum
1 cup raisins
1-1/2 c oats
1-1/2 c whole wheat flour
1 cup all purpose flour
1/2 t salt
1 T cocoa powder
1 T + 1 t baking powder
1 cup toasted pecans, chopped
Baking Spray, like Pam

1
["Preheat oven to 375 with pizza stone on lowest shelf. Allow bananas to thaw in a large pitcher-bowl such as a 2 qt Tupperware, then pour off any fluid and add with rum to a microwavable bowl. Add raisins to rum and ""juice"" and cook for 1-2 minutes on high in microwave. Set aside to cool.", "Combine all dry ingredients including pecan pieces in large bowl and stir well.", "Combine bananas and sugar and stir well, mashing bananas in the process. Add oil, buttermilk, eggs, vanilla, and the juice from the raisins. Then add raisins. (If chocolate chips are used, you might substitute the liquid volume, ~1/2 cup total with another liqueur or extra buttermilk.) Make a well in dry ingredients and pour in wet ingredients with raisins. Stir to combine and pour into 2 large loaf pans that have been sprayed or greased and floured. Bake at 375 degrees for about 55-60 with pans on pizza stone. Test for doneness with toothpick, cool on rack 10 minutes before removing from pans."]

1585

kcal

Calories

104

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 frozen bananas, thawed, drained ~ 430 gms, reserve fluid, 1-1/2 c sugar, 1-1/2 c canola oil, 1 c buttermilk, and more.

Yes, Banana Bread 2010 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bread 2010

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions