Fabulous Bundt Pan Banana Bread
photo by 1Polish Prince1
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 2 cups sugar
- 1 cup softened butter
- 5 eggs
- 2 cups flour
- 6 tablespoons buttermilk
- 2 teaspoons baking soda
- 1 1⁄2 cups ripe bananas (about 5 small)
- 1 cup chopped walnuts
directions
- Preheat oven to 300°.
- Mix all ingredients together in large mixer bowl and blend well, but do not overmix.
- Pour into greased and floured Bundt pan.
- Bake for 60 minutes or until bread tests done.
- Place on wire rack and let stand in pan until almost cool.
- Loosen bread from sides with a knife and invert onto wire rack to cool completely.
- Dust with powdered sugar before serving.
Reviews
-
You are SO right - I'm throwing away all my other banana bread recipes!!!!! This bread is very moist! It really IS better the next day!! Make SURE you're using a FULL size bundt pan or this WILL overflow (voice of experience! LOL!) My changes: Instead of 6 T buttermilk I used 6 T water + 3 T instant buttermilk powder Added 1 tsp vanilla extract Added 1 tsp almond extract Omitted the nuts (personal preference)
see 12 more reviews
Tweaks
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My family ate this so fast. They were almost fighting over it.<br/> I did make some changes though. I didn't have enough bananas so I added a 1/2 cup of applesauce to make the banana amount 1 1/2. <br/>I also used 1 cup brown sugar. I used egg whites not whole eggs. I also added vanilla.<br/> I will make this again.<br/> I might try it with the full amount of banana, and replace the butter with applesauce.<br/>I can't wait to share this at work. LOVE, LOVE this!!!!!
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My modifications: ONLY 1 cup brown sugar, 1 cup all purpose flour, 1 cup whole wheat flour, and plain yogurt instead of the buttermilk. This bread is very rich and tasty. I don't miss the other cup of sugar at all! It has a good flavor, and would probably look nice, but I forgot it and let it cool overnight, so now I can't detach it from my bundt pan. I might decrease the butter and add another banana the next time I make this.
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You are SO right - I'm throwing away all my other banana bread recipes!!!!! This bread is very moist! It really IS better the next day!! Make SURE you're using a FULL size bundt pan or this WILL overflow (voice of experience! LOL!) My changes: Instead of 6 T buttermilk I used 6 T water + 3 T instant buttermilk powder Added 1 tsp vanilla extract Added 1 tsp almond extract Omitted the nuts (personal preference)
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.