Delicious Banana Bread
 

This banana bread is so moist and delicious, and makes nice goodie gifts for the holidays.

Banana Bread

INGREDIENTS:
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans (optional)


DIRECTIONS:
1. Preheat oven to 325 degrees. Spray one 9"x5" loaf pan with non-stick cooking spray.

2. In medium bowl, blend together the eggs, buttermilk, oil and bananas.

3. Sift into a large mixing bowl : the sugar, flour, cinnamon, nutmeg, baking soda and salt, and blend Add banana mixture and blend. Stir in pecans. Mix well, but do not over mix !

4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean. If the top begins to brown too fast, cover with foil. ( I usually cover the last 20 minutes ).

NOTE: I also bake this in a pan that holds 8 mini loaves, and the cook time is approx. 30 minutes. I spray the pan with Pam before pouring in the batter. I bake this more often in the mini loaf pan, especially over the holidays. The small individual loaves are very nice to add to a gift basket, and they cook faster ! The small pans are sometimes hard to find, but are more easily found around the holidays. To find them online, search for "8 cup mini loaf pan ".

Looks like a delicious recipe, but I would cut the sugar at least in half. Bananas are sweet to begin with, and bread does not need to be so sweet. Most of us could probably cut back on the sugar.

Thanks. I will have to try your recipe.

Sounds great! I love banana bread! for Christmas I use my favorite recipe and stir in chocolate chips and candied cherries and give as gifts

Looks yummy, I'm for full on sugar, white flour and the fat from the buttermilk and veg oil. It's the holiday season, enjoy, laugh, love and share good food and good times. Go back to healthy eating in January.

Have mine in the oven. Very similar to your recipe, but makes more. I have six small Christmas gift loaf pans and one medium loaf pan.

I think,it's the buttermilk that makes the difference. I know in regular cooking if the recipe calls for buttermilk it is going to be extra good. I hate buttermilk, but if a recipe calls for some, I will buy a quart, use what I need to, then pour the rest down the drain......

I have overripe bananas in the refrigerator and I'm going to try this tomorrow! It looks good. I keep powdered buttermilk in the refrigerator, so that makes it easy to mix some with water when a recipe needs buttermilk.

I made this yesterday and YES this is delicious!! A real keeper....thank you for sharing...

Buttermilk is good in many things.
I use the powdered buttermilk. just sift it in with the dry ingredients after opening the can store in refrigerator. Keeps well.
just remember to add water for the amount of liquid asked for.