Mary Santoroski

Banana Nut Bread

Breads & Breakfast Foods
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Contributor
Mary Santoroski
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Published

Description

Heat oven to 325°F. Grease and flour the bottom only of an 8-by-4-inch or 9-by-5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; mix well. Add the sugar, oil, buttermilk, and eggs; blend well.

Add the bananas and pecans; mix well. Pour the batter into the prepared pan.

Bake at 325°F for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes. Remove from the pan and place on a wire rack. Cool for 1 hour or until completely cooled. Wrap tightly and store in the refrigerator.

Source Note

Original page 33. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup oil
  • 3 tablespoons buttermilk
  • 2 eggs, beaten
  • 1 cup mashed ripe bananas
  • 1/2 cup chopped pecans

Directions

Ordered steps keep the recipe easy to follow.

  1. Heat oven to 325°F. Grease and flour the bottom only of an 8-by-4-inch or 9-by-5-inch loaf pan.
  2. In a large bowl, combine the flour, baking soda, and salt; mix well. Add the sugar, oil, buttermilk, and eggs; blend well.
  3. Add the bananas and pecans; mix well. Pour the batter into the prepared pan.
  4. Bake at 325°F for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool in the pan for 15 minutes. Remove from the pan and place on a wire rack. Cool for 1 hour or until completely cooled. Wrap tightly and store in the refrigerator.