If you’re a banana-nut bread lover, you need look no further for the best recipe ever for this delicious treat. My wife’s recipe delivers a banana-nut bread that is super moist, full of plump pecan pieces and bursting with the sweetness of bananas.
MISE EN PLACE
INGREDIENTS:
- 4 TO 6 Very ripe bananas. They should be almost all black but not moldy. My wife uses 4 if they are large, 5 if medium or 6 if small. Most of the time she uses 5 no matter the size. Just make sure they are extremely ripe.
- 1 1/2 Cups of chopped pecans
- 2 Cups sugar
- 1 1/3 Tsps baking soda
- 1/2 Tsp salt
- 2 1/4 Cups all purpose flour
- 1/4 Cup buttermilk
- 1 1/2 Tsp. pure vanilla extract
- 3 Extra large eggs
- 3/4 Cup Vegetable Oil
INSTRUCTIONS:
- Preheat the oven to 350 degrees F.
- Spray or grease 2 standard sized loaf pans
- Mash the ripe bananas in a bowl. DO NOT mash to a pulp. They should be lumpy (which contributes to the moisture).
- Add the baking soda to the buttermilk and stir to dissolve it. The mixture will foam so you may want to measure your buttermilk in a 2-cup measuring cup.
- Mix all the wet ingredients along with the pecans.
- Add the dry ingredients and mix until all blended.
- Bake for 1 hour or until a toothpick inserted comes out almost clean. This is a very moist bread so the toothpick will appear to be on the wet side when testing. If you over bake, it will come out dry.
This bread freezes well and will keep up to 6 months if stored properly. Wrap the cooled loaf in tin foil and then in plastic wrap and repeat again. Or you can bake them in tin foil pans and then wrap in foil and clear wrap.