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    You are in: Home / Baking / Moist Banana Bread Recipe
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    Moist Banana Bread

    Moist Banana Bread. Photo by Juenessa

    1/3 Photos of Moist Banana Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    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!

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    Units: US | Metric


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

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on May 01, 2013


      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!

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    • on March 24, 2013


      I've been using the same banana bread recipe of my mom's for 6-7 years. I looked on 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.

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    • on March 04, 2013


      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!

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    Read All Reviews (8)


    Nutritional Facts for Moist Banana Bread

    Serving Size: 1 (1036 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3233.9
    Calories from Fat 1100
    Total Fat 122.3 g
    Saturated Fat 18.1 g
    Cholesterol 426.2 mg
    Sodium 2652.8 mg
    Total Carbohydrate 505.8 g
    Dietary Fiber 9.8 g
    Sugars 323.3 g
    Protein 39.5 g

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