kathy's moist banana nut bread
(1 RATING)
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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prep time
20 Min
cook time
1 Hr
method
Bake
yield
12-24 serving(s)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 stick butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup yogurt, plain or vanilla flavored
- 3 large bananas
- 1 cup pecans, chopped
How To Make kathy's moist banana nut bread
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Step 1Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
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Step 2Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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