Kathy's Moist Banana Nut Bread

Kathy's Moist Banana Nut Bread

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Kathryn Vernoy

By
@kattywompas1

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12-24
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

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

Step-by-Step

  1. Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
  2. Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
  3. Mix 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.
  4. Spray 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.
  5. Bake 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.
  6. Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.

Printable Recipe Card

About Kathy's Moist Banana Nut Bread

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American



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