Thursday, May 15, 2014

Very Moist Banana Nut Bread

Serves: 24Yield:
2
loaves Units: US | Metric
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)
Directions:

1
Heat oven to 350°. 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 350° 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 pan

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