Very Moist Banana Nut Bread

"This is a very easy, "no mixer" bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, I've never used buttermilk, but sour milk instead..a little vinegar added to regular milk. I've used this recipe since 1972 and last year made 32 loaves to give away for Christmas! It's truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why I've given this hint. My family and friends would rather have it a little under done than over. It's so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This recipe came from a ladies club cookbook. The kind where everyone contributes recipes, they are made into a recipe book and sold to make money for charities. All the cooks are just plain "down home" country gals that produce miracles in the kitchen. It's my favorite cookbook and I've almost worn it out and it can't be replaced. I know there are many banana bread recipes here, so thanks for trying this recipe. I hope you enjoy it!"
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Amonika M. photo by Amonika M.
photo by gailanng photo by gailanng
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by jbthompson17 photo by jbthompson17
Ready In:
1hr 5mins
Ingredients:
10
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Heat oven to 350°. Grease or spray 2 loaf pans.
  • In a large bowl, mash bananas with a masher or by well washed hands.
  • Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
  • Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
  • Totally clean will mean a dryer loaf.
  • Let cool 15 minutes after removing from oven and remove from pans.
  • Or, let cool, cover with foil, slide into freezer bags and freeze.
  • Great when using tin foil pans.

Questions & Replies

  1. How do you make buttermilk
     
  2. what are the measurement substitutions for milk & vinegar for buttermilk
     
  3. What size loaf pan should I use?
     
  4. Recipe please
     
  5. What modifications would you suggest when using dark colored loaf pans? Lower oven temperature? Less cooking time? The banana bread tastes good, but is a little too browned/over cooked on the bottom and sides.
     
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Reviews

  1. I have used this reciepe for yrs also. It is the best ever. Very moist!! But I use 1 1/2 cups of sugar ,1 cup white n 1/2 brown. I find 2 cups to be to sweet. Also if you are n a hurry and don't have time for bananas to turn black or don't have any in the freezer, you can buy bananas n put them in the freezer till they freeze(about an hour) take them out, let them thaw, put them in a baggie in the fridge over nite. It will turn them black n mushy.
     
  2. I have made this bread about half a dozen times for my friends at work (we all take turns bringing stuff). It never fails to please. It is moist and sweet and delicious. The ripeness of the bananas is the most important thing in this recipe. I put 4 - 5 bananas in the fridge for about 2 weeks until they are solid black. The flavor is at it's peak at that point. Any longer could cause them to go bad. When they just turn all black, they are ready.
     
  3. Very good banana nut bread. I made 1 loaf and 12 small muffins. I used PAM to prevent the bread from sticking and it worked well. I baked my substituted whole walnuts in the oven for a few minutes, until they smelled roasted. Then chopped them and per another review, dusted them in flour, so they didn't all sink to the bottom when adding to the batter. I also added about 1/2 tsp cinnamon and a couple of dashes of nutmeg. Next time will add a smidge more of both! I cooked the muffins for 25 minutes and the bread for the hour recommended. I'm not a huge banana bread person, but I managed to scarf down 2 muffins with my coffee this morning! Thanks!
     
  4. This is my ONLY banana bread recipe since I've found it! It is the most moist banana bread I've ever had! This is a new favorite at my job. I work as a daycare teacher, and when the bananas in our kitchen start to get to black to serve, I take them home to make this recipe. I have never been so excited about overripe bananas in all my life!!! So far, I've made it with pecans and chocolate chips, but it's also really good plain. I also never have buttermilk on hand, so like some of the other reviewers suggested, I use 1 Tbsp white vinegar and 1 c milk to substitute, other than that I wouldn't change a thing. Excellent recipe peppermintkitty!!! =]
     
  5. GREAT Recipe!! Absolutely loved it. Made some minor adjustments. Recipe called for 2 cups of sugar and I used 1 1/2 cups instead. It was very sweet still. I feel if I used the amount called for it would have been too sweet. I used Reduced Fat buttermilk. I also took another guests suggestion of letting the batter sit for 20-30 mins before putting in the oven. I am glad I choose this recipe to make my banana bread I had been crazing for so long...THANKS for a great recipe a definte keeper.
     
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Tweaks

  1. I have used many recipes but this is by far the easiest of them all. Super moist which is what I was looking for! I don't like messing with recipes by omitting or substituting but I made 2 changes. I used pecans instead of walnuts, 1 1/2 cups of sugar instead of 2 and 1/2 stick of soft butter instead vegetable oil. OMG! ??? LOVE IT! It browned beautifully and I cut the baking time by 8-10 minutes. Thanks for sharing!!!
     
  2. Loved this recipe. Just made two loaves for the holiday season. My oven cooked them in about 40 minutes and very moist but cooked through. I also just added vinegar to milk to sub for buttermilk. When I added the soda it didn't foam much at all but didn't affect the turn out. I also added a little fresh orange, Marengo, ginger, cinnamon and nutmeg. Subbed walnuts for pecans. Huge hit and great for this time of year. Thanks to the contributor!
     
  3. So moist and better than any I've ever bought from a bakery. I did make a few minor changes: I used half white sugar half brown sugar, I used 5 bananas-they had black dots all over but were not totally black as mentioned. I also used water instead of milk cuz I had no milk on hand and it came out amazing!!! I did not mix by hand- I combined dry ingredients in a bowl and put it aside, then starting with the bananas, I used a standing mixer, added all wet ingredients then added the dry ingredients 2 cups at a time until all was well combined. I did crush my own walnuts so the pieces were a little chunky which I didn't like so next time I will buy crushed walnuts. This recipe made me 2 mini loaves and 12 muffins. So if you're not making for a lot of people be prepared to freeze some or cut the recipe in half. Perfection!! Oh, and do not over cook it as it will lose its moistness.
     
  4. I decided to try a new recipe for banana nut bread and found this one. I followed the recipe almost exactly, except substituting 1/4 cup fat free milk with 1 tbsp lemon juice for the buttermilk and over 2 cups of chopped walnuts in place of the pecans (I like very nutty banana nut bread!) and I though I was a bit fearful after seeing many comments about it being overly sweet, I thought it came out perfectly :)! I used a dark, non-stick pan and put my oven on 325? for one hour, a half hour into which the top seemed browned enough for me, so I did a baking trick my dad showed me, lining the top rack with foil and letting the loaf finish baking on the rack underneath it for the remaining 30 mins. The loaf baked through very nicely and dry enough to leave a clean toothpick, but still incredibly moist to snack on, with no gooey-ness! Thanks so much for this recipe! :D
     
  5. Excellent recipe. I used sour milk, ripe but not black bananas. Cooked about 3 gala apples to make them soft and mashed along with the bananas. Also added some leftover Craisins, pecans instead of walnuts. Made 6 large muffins (about 25 min. bake time) and one loaf (an hour). Very tasty and not too sweet. I am sure even without my changes that this is wonderful on its own merits.
     

RECIPE SUBMITTED BY

I am retired and live in Oklahoma. We use to raise scottish terriers, but now just enjoy having 3..one of which is a rare wheatland scotty. We have 2 grown daughters and my oldest has my grandson & granddaughter. Katy is almost 13 now, and I love and cherish the time she spends with me. My youngest dd is FINALLY having a baby,,a little girl due on April 1 '05. We are very excited! Hubby and I love taking out our pontoon boat every chance we get...we love to fish, but I'm happy just to be out on the water :) I love all kinds of cookbooks, especially southwest and cooking for two meals. Of course Zaar is the best recipe site on the net! I've started copying zaar recipes for my granddaughter and she says she'll never be able to make them all :) My hobbies include my dogs,,grandkids, painting art hobbies, and most crafting...love garage sales too!! I really love working outside in my gardens, but health and "old bones" keep me from it more than it used to. My hubby and I love to travel and also fish. I have used this site for awhile now and I'm embarrassed I haven't shared more of mine. Guess I've been busy making yours! When I have a question, the members here are so friendly, helpful and very quick to answer back! Of course, you've figured by now I love to talk!! I have to say my love for cooking comes from my mom. She is one of those cooks that just gets into the kitchen and starts cooking with no recipes and everything she makes is wonderful! She's about the best "all around cook" I know! I'd like to think I "inherited" some of her cooking intuition :) But getting close to 80 (sorry mom, but you sure don't look it) she cooks circles around me!
 
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