Very Moist Banana Nut Bread Recipe

Name: Very Moist Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pecans; 4 -5 bananas (use completely black bananas, this is very important)

Servings: persons

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 pecans
4 -5 bananas (use completely black bananas, this is very important)

1
Heat oven to 350u00b0. 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 350u00b0 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.

1520

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups sugar, 1/2 teaspoon salt, 2 1/4 cups flour, 3/4 cup vegetable oil, and more.

Yes, Very Moist Banana Nut Bread falls under the General 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.

Very Moist Banana Nut Bread

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