Very Moist Banana Nut Bread
Easy, no-mixer banana bread recipe using all black bananas. Moist and slightly heavy, it makes 2 loaves from 5 medium bananas. I prefer sour milk for a richer taste. Perfect with coffee or just plain, and it freezes beautifully! A treasured recipe since 1972. Enjoy!
Steps for Very Moist Banana Nut Bread
Here's a step-by-step instructions for making Very Moist Banana Nut Bread:
- Heat oven to 350°. 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° 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.
Why you'll love Very Moist Banana Nut Bread
- Incredibly Moist Texture: 'Very Moist Banana Nut Bread' is renowned for its rich, tender crumb that melts in your mouth. The combination of ripe bananas and a perfect balance of wet ingredients ensures each slice is deliciously moist, making it an ideal treat for breakfast or a snack.
- Deliciously Nutty Flavor: The addition of nuts, whether walnuts or pecans, adds a delightful crunch and a savory contrast to the sweetness of the bananas. This nutty flavor enhances the overall taste experience, making every bite a perfect blend of sweet and savory.
- Versatile and Easy to Make: This banana nut bread recipe is not only simple and quick to prepare, but it also allows for customization. You can easily adapt it to include chocolate chips, spices, or even substitute healthier ingredients, making it a versatile option for everyone to enjoy, whether for a cozy family gathering or a potluck.
What to Serve With This
Very Moist Banana Nut Bread
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)
Instructions
-
Heat oven to 350°. 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° 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.
Notes
- Ensure that your bananas are overripe for maximum moisture and sweetness; the more brown spots, the better, as this enhances the flavor and texture of your banana nut bread.
- Incorporate a combination of yogurt or sour cream along with the wet ingredients; this adds extra moisture and helps create a tender crumb, preventing the bread from becoming dry.
