Best Ever Banana Bread

SUBMITTED BY: Rose PHOTO BY: Ace

"This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time."

SERVINGS & SCALING

Original recipe yield: 1 - 9x5 inch loaf

USMETRIC

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INGREDIENTS

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

READ REVIEWS (198)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

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REVIEWS

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Reviewed on Nov. 1, 2003 by SHELLY

Thanks, Rose, for a wonderful recipe. I have made this bread several times and it is definitely a favorite. For a simple topping, mix together 2 TBLS. each finely chopped nuts and granulated sugar with 1/2 tsp. cinnamon and a generous dash of nutmeg. Sprinkle on batter before baking and press lightly with the back of a spoon. This topping gives the bread a sweet crunch ~ delicious!! Thanks, again, for sharing!!!!!!!

17 users found this review helpful

Reviewed on Oct. 22, 2003 by JOSIE

My kids are just getting over some tummy trouble and I wanted to make them a special treat. I did alter this quite a bit because it's such a good base for banana bread. I used whole wheat flour instead of all purpose and added about half a can of pumpkin and some spices...cinnamon, nutmeg and allspice. I also added a big spoonful of sour cream and decreased the sugar to about 3/4 of a cup. I added a splash of vanilla extract to the egg mixture. I baked these in miniature muffin tins and got about 48 mini banana muffins. You wouldn't believe how moist these came out. My kiddos would definitely prefer this over a "loaf". Thanks so much Rose.

14 users found this review helpful

Reviewed on Jan. 22, 2003 by BAKERMANJEFF

This banana bread lives up to its name as "best banana bread". It freezes perfectly and tasted just as good a week later as when I had just baked it. When I greased the loaf pan, I dusted the pan with sugar. This gave it a crunchy crust with a moist interior. Try this recipe! You won't be disappointed!

13 users found this review helpful

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