kathy's moist banana nut bread
(1 rating)
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My family loves my Banana Nut Bread because it is so moist. I used a recipe that came from Cooking Light Magazine for years, but lost it and could not find it on their web site. So, I just winged it. I couldn't remember everything so I just started making bread until I got it perfected (I had a lot of ripened bananas in my freezer that needed to be used). Now, this is my family's favorite Banana Nut Bread.
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(1 rating)
yield
12 -24
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For kathy's moist banana nut bread
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2 call purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 csugar
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1 stickbutter, melted
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2 lgeggs
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1 tspvanilla extract
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2/3 cyogurt, plain or vanilla flavored
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3 lgbananas
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1 cpecans, chopped
How To Make kathy's moist banana nut bread
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1Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
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2Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
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3Mix sugar and butter together on medium until creamy. Add eggs one at a time. Add yogurt and extract. Mash bananas. Now, add bananas and then stir in nuts.
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4Spray one or two 9x4 pans. One makes a very big, tall loaf and two makes an average size loaf of bread. I usually make two. Pour into greased pans.
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5Bake at 400 degrees F. for 55 minutes to 1 hour or until golden brown and toothpick comes out clean. My cook at 375 if your oven runs hot.
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6Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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