Unbelievably Moist Banana Bread

Unbelievably Moist Banana Bread
This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom’s cookbook will be the only recipe you will EVER use!

There are hundreds, if not thousands of Banana bread recipes out there. The tough part is finding the one that is PERFECTfor you!
Using simple ingredients and easy instructions, your home will be smelling like all kinds of deliciousness in no time! I’ve also included a few baker’s tips – both from my experience and my mom’s. This way you can can be sure your banana bread will come out perfectly!

Since I was a kid, I have loved bananas. My great-grandmother would send me home with a bundle after each visit. So it was no surprise that I fell in love Banana Bread! I remember waking up in the morning and smelling it baking in the oven. Then my patience was tested having to wait for it to cool down enough to have a slice.
Now that I’m in my 30’s, it was time to ask my mom to share her Unbelievably Most Banana Bread recipe with me and with my readers. All I can say is – DAMN!! It’s so good!

BAKING TIPS

• Once you’ve mixed all the ingredients together, let the mixture sit for an hour before adding into the pan for baking. This is the secret to this recipe and trust me – it is worth it!
• If you don’t have a loaf pan, you can use a bundt pan. Decrease the cooking time to 50-60 minutes.
• If you don’t have ripe bananas, place them (with peels on) in a 240 degree oven for 15 minutes.
• If you have ripe bananas, but won’t be baking for a few days, peel and place them in the freezer until your ready.
• You can make the banana bread ahead of time and place the loaf into a ziplock bag to freeze. When your ready, leave out to thaw.
• Let’s Connect!

Unbelievably Moist Banana Bread
This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom's cookbook will be the only recipe you will EVER use!
Course Breakfast, Dessert
Cuisine Breakfast, Dessert
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
loaves

INGREDIENTS

• 2 cups sugar
• 1 cup soft margarine or butter, (two 1/2 cup sticks of butter)
• 5 eggs
• 2 cups flour
• 6 tbsp buttermilk, (reg milk will work too)
• 2 tsps baking soda
• 1-1/2 cups ripe bananas, about 4-5 small
• 1 cup nuts, chopped (optional) 

INSTRUCTIONS

1. Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter)
2. Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. If using a bundt pan, bake for 50-60* minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F. (Note: It's okay to let the crust get very dark if cooked for longer, it is supposed to be and won't hinder the taste).
3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

RECIPE NOTES
Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm.
It is okay to cook longer until center. Edges may turn very dark - that's okay. It will taste the same!
Don't forget to check out my newest recipe - Moist Hawaiian Pineapple Banana Nut Bread

more recipes @ https://forksnflipflops.com