Real Recipes From Real Home Cooks ®

kathy's moist banana nut bread

(1 rating)
Recipe by
Kathryn Vernoy
Tioga, ND

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.

(1 rating)
yield 12 -24
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For kathy's moist banana nut bread

  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 c
  • 1 stick
    butter, melted
  • 2 lg
  • 1 tsp
    vanilla extract
  • 2/3 c
    yogurt, plain or vanilla flavored
  • 3 lg
  • 1 c
    pecans, chopped

How To Make kathy's moist banana nut bread

  • 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.

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