Kathy's Moist Banana Nut Bread
By
Kathryn Vernoy
@kattywompas1
1
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.
Ingredients
- 2 c
- all purpose flour
- 1 tsp
- baking soda
- 1/2 tsp
- salt
- 1 c
- sugar
- 1 stick
- butter, melted
- 2 large
- eggs
- 1 tsp
- vanilla extract
- 2/3 c
- yogurt, plain or vanilla flavored
- 3 large
- bananas
- 1 c
- pecans, chopped
How to Make Kathy's Moist Banana Nut Bread
- 1Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
- 2Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
- 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.
- 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.
- 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.
- 6Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.
