Dense and moist banana nut bread recipe from my friend Martha's friend Terri's mom.
Course Banana Nut Bread
Cuisine American
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 10
Author Cookie Madness
Ingredients
1stick4 ounces unsalted butter, softened
½cuppacked light brown sugar
½cupgranulated sugar
1teaspoonvanilla extractmy addition
2large eggsroom temperature
3tablespoonsbuttermilk or milk mixed with a little lemon juice
¾teaspoonbaking soda dissolved in a few drops of hot water
¾teaspoonsalt
3large mashed bananas
2cupsall-purpose flour9 ounces -- weigh or stir and aerate before measuring
½cupchopped and toasted walnuts or pecans
Instructions
Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
In a large mixing bowl using an electric mixer, beat the butter and both sugars until creamy. Beat in the vanilla.
Add the eggs one at a time, beating until mixed. Beat in the milk, baking soda dissolved in water and the salt. When mixed, beat in the bananas, then stir in the flour. Stir in the pecans.
Pour into the pan and bake on center rack for 45 to 50 minutes or until a toothpick inserted in the center comes out with moist crumbs