This recipe makes the moistest most delicious banana nut bread ever! I have been making it for years. It is the perfect amount of sweetness for a morning treat. I love it warmed up with a little bit of butter spread. Mmmmmmm… It is dense and filling to help you get your day started. I have even added chocolate chips for something different and it was a real treat. This recipe makes two full size loaves. If you don’t think you can eat both it’s okay, they freeze great! Or you can make your neighbor very very happy and give them one. I’m sure it will earn you a few points. Next time you pick up bananas at the store be sure to grab a few extra and give this recipe a try.
Note: For holidays I have made a bunch of mini loaves as gifts using the foil mini loaf pans and they were perfectly sized. If you do this be sure to adjust baking time accordingly.
4–5 overripe bananas (almost all black)
1/4 c buttermilk
1 1/3 tsp baking soda
1 tsp vanilla
3/4 c vegetable oil or melted butter
2 1/4 c flour
2 c sugar
1/2 tsp salt
1 c pecans, chopped (optional)
- Preheat oven to 350º
- Mash the bananas in a large bowl.
- In a small bowl mix the buttermilk and baking soda using a whisk until nice and frothy and slightly foamed up.
- Add all remaining ingredients and your baking soda mixture to the large bowl with bananas and mix thoroughly.
- Pour batter into two greased loaf pans.
- Bake for 55–65 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
- Allow loaves to sit for 15 minutes. (If you decide to use chocolate chips only allow to sit for 5 minutes.)
- Gently remove loaves from pans and place on a cutting board or cooling rack to cool.