Prep 20 mins
Cook 1 hr
This is the best banana bread I've ever tasted. It's always moist and tasty. I got the recipe from the Vanderbilt Medical Student Mates Cookbook.
- 1 1⁄3 cups sugar
- 1⁄2 cup butter, softened
- 2 eggs
- 1⁄2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 1⁄4 cups mashed ripe bananas
- 3⁄4 cup broken pecans
- Cream sugar and butter.
- Add eggs, one at a time, mixing well after each addition - use a mixer.
- Stir baking soda into buttermilk and add to mixture.
- Sift baking powder with flour and blend into creamed mixture.
- Add vanilla and banana and mix.
- Stir in pecans.
- Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
- Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
- Cool for 20-30 minutes before removing from pan.
having leftover buttermilk and bananas I wanted to bake a quick bread, found this recipe. Read all reviews & made some changes:
used applesauce in place of butter (dietary restrictions), used 1 cup of brown sugar instead of white, a pinch of salt to bring out the sweetness, added some cinnamon and chopped walnuts to the final mix. Before baking batter tasted delicious. After baking tasted even better! 0nce cooled, wrapped in wax paper, that way it doesn't "weep" as when wrapped w/plastic wrap. Thanks for the recipe, its a keeper for sure.
I had been looking for a banana bread recipe for years and was never happy until I found this one. Cooking it at a lower temperature for longer gives a wonderful crust. Try this, you won't regret it!
I'm giving it 5 stars because everyone loves it. I think it's very good but I continue to receive requests for more banana bread loaves once people get a taste. It is very moist, sweet but not overly so and it does not have an overwhelming banana flavor which I don't care for. Thanks for the sharing the recipe; it's a definite keeper! ** I stopped using buttermilk in recipes that call for it. I once had none and I googled "substitutes" and discovered that adding 1 tbsp (tablespoon) of apple cidar vinegar to 1 cup of milk and letting it stand for 5 minutes is not only a great substitute but can actually render a recipe more flavorful. I've tested this out numerous times by making the original recipe containing buttermilk and my milk/apple cidar vinegar combo. I then did a taste test and everyone preferred the substitute. I do this with all recipes now. To each their own.