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Nutrition Facts

Serving Size 1 loaves 809g

Recipe makes 2 loaves)

Calories 2723
Calories from Fat 1177 (43%)
Amount Per Serving %DV
Total Fat 130.9g 201%
Saturated Fat 16.9g 84%
Monounsaturated Fat 47.9g
Polyunsaturated Fat 58.3g
Trans Fat 0.2g
Cholesterol 318mg 106%
Sodium 1562mg 65%
Potassium 1372mg 39%
Total Carbohydrate 371.0g 123%
Dietary Fiber 15.2g 60%
Sugars 233.5g
Protein 32.5g 65%

how is this calculated?

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Very Moist Banana Nut Bread

Recipe #82486 | 1¼ hours | 5 min prep | add private note
(78) RATE IT NOW Print Recipe

By: peppermintkitty
Jan 30, 2004

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!

2 loaves (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 350°. Grease or spray 2 loaf pans.
  2. 2
    In a large bowl, mash bananas with a masher or by well washed hands.
  3. 3
    Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
  4. 4
    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.
  5. 5
    Totally clean will mean a dryer loaf.
  6. 6
    Let cool 15 minutes after removing from oven and remove from pans.
  7. 7
    Or, let cool, cover with foil, slide into freezer bags and freeze.
  8. 8
    Great when using tin foil pans.

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Featured Reviews for This Recipe

From: False Chef Lori

On Aug 31, 2008

I've made it twice & both were fairly delicious. I will note that the first time I made it, I had divided the recipe to simply make 1 loaf & the bananas werent very black so the bread was harder to cut. The second was perfect (well I didnt put enough pecans but that was strictly my own fault)! It had that nice, moist look & was easier to cut slices, all in all a most satisfying bread. I made it yesterday & iit already nearly gone! USE BLACK BANANAS! it may make all the difference...

0 people found this review helpful

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    • From: Donna S.

    On Aug 31, 2008

    I made it when we had company for dinner. Received rave reviews and requests for the recipe! The bread was easy to make and turned out very moist and was rich with banana flavor. I did make two changes: instead of pecans I used walnuts and I added 1/2 cup chocolate chips. Thank you for sharing this recipe!

    0 people found this review helpful

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    • From: Andrea-Oz

    On Sep 2, 2005

    Great and easy recipe. My main problem is finding a bowl large enough to mix it all up in! I use gluten-free flour and only a bit over 1 cup of sugar and it comes out wonderfully. My soda never foams up, but that doesn't seem to be a problem. Makes muffins in 45 mins and feezes well. I've found if the bananas are not quite ripe enough, you can zap them in a microwave - makes them a bit mushier.

    12 people found this review helpful

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    • From: mianbao

    On Oct 10, 2004

    I'm glad I chose this recipe. It's moist, flavorful and delicious. I made 2/3 of the recipe in a 6 cup bundt pan - I'd had trouble with banana bread baked in the bundt pan being dry. Not this time. Thank you very much for sharing this recipe.

    9 people found this review helpful

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    • Read all 79 reviews

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