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| Title: | Very Moist Banana Nut Bread Recipe - Food.com |
| Descrition: | This is a very easy, no mixer bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, Ive never used buttermilk, but sour milk instead..a little vinegar added to regular milk. Ive used this recipe since 1972 and last year made 32 loaves to give away for Christmas! Its truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why Ive given this hint. My family and friends would rather have it a little under done than over. Its so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This reci |
Very Moist Banana Nut Bread
Produce
Refrigerated
Baking & Spices
Oils & Vinegars
Nuts & Seeds
Dairy
The first person this recipe
Found on food.com
Food.com
Very Moist Banana Nut Bread Recipe - Food.com
This is a very easy, no mixer bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, Ive never used buttermilk, but sour milk instead..a little vinegar added to regular milk. Ive used this recipe since 1972 and last year made 32 loaves to give away for Christmas! Its truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why Ive given this hint. My family and friends would rather have it a little under done than over. Its so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This reci
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