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“This is an incredibly moist and tender Banana Nut Bread. The addition of the instant banana pudding gives it an extra banana "kick". I find baking it at a lower temperature avoids burning the edges. My DH likes it for breakfast served under two eggs over easy.”
READY IN:
1hr 40mins
YIELD:
2 Loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°.
  2. Grease two 9 x 5 loaf pans.
  3. Cream butter and sugar well.
  4. Add buttermilk, eggs and vanilla and mix well.
  5. Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.
  6. Slowly add flour, one cup at a time, until well mixed.
  7. Peel bananas, mash and add to mixture.
  8. Add pecans and mix until blended.
  9. Pour batter into prepared pans and bake for 1 hour and 10 minutes or until toothpick inserted into the center comes out clean.

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