Moist Banana Bread

Juenessa's Note:

One Christmas, several years ago, I was looking for a good banana bread to give as gifts to my friends. I tried several recipes and this was the one I liked the best. I use a Pampered Chef pan that has four mini-loaves on it and cook in my oven for about 50-55 minutes. Start checking the bread at about 50 minutes. Sometimes I also sub 1/2 to 3/4 wheat flour in place of using all white flour. It's a great bread!

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 loaf

• 2 eggs, beaten
• 1/3 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup mashed banana (about 2-2 1/2 medium bananas)
• 1 1/2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)

Directions:

1. Preheat oven to 325 degrees.
2. Spray one 9 X 5 inch loaf pan with non-stick cooking spray.
3. Blend together the eggs, buttermilk, oil and bananas.
4. Sift together the sugar, flour, baking soda and salt.
5. Add to banana mixture.
6. Stir in nuts.
7. Mix well.
8. Pour into prepared loaf pan.
9. Bake 1 hour and 20 minutes, or until a cake tester inserted in center comes out clean.

Reviews

[CookVal34]

I had never made banana bread before tonight. I was looking for a recipe to make for my boyfriend and his mother and I decided on this one. They both LOVED it! For never making any type of banana bread before I think that was great. It was very very good. I was a bit worried because after cooking it for 1 hour the middle was still very doughy but at exactly 1 hour and 20 minutes it was perfectly done. Put a little butter on the middle and it's perfect. Great recipe!

[photonutsnap]

I've been using the same banana bread recipe of my mom's for 6-7 years. I looked on food.com to find something different. I was thrilled to find this recipe that would use the rest of my buttermilk before it soured. <br/>My husband recently bought self-rise flour instead of all-purpose flour because it's cheaper. I've done my best to modify my recipes to use the self-rise flour. We've actually been enjoying the difference in the consistency. All that to say, I used a little more buttermilk to insure that it was still moist. It was still a tad dry, but that could still be the difference in flour, idk. I also added 2 tsp cinnamon for extra flavor (our bananas around here in the midwest have been lacking in flavor lately). The cinnamon was a perfect addition. I would recommend not eating it with butter; it tastes better warm, and on it's own.

[HisMonie]

Wow, a delicious yet lightweight banana bread . . not heavy like most banana bread recipes out there! A keeper!! Not only was the flavor one 'to cry for', but the smell throughout the house while baking was amazing. Thank you, Juenessa!