This is by far, hands down, THE BEST banana bread I have ever eaten. This moist bread is full of banana flavor, with just the right touch of sweetness, and the wonderful crunch of pecans. I have already polished off two Er, I mean three slices of this beauty, and had to wrap it up and put it in the refrigerator to keep from eating any more. I will definitely be baking more of this yummy bread. I’m thinking mini loaves of this would make great Christmas gifts to add to my gift baskets as well.

Super Moist Banana Nut Bread

2 cups sugar
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup coconut oil
3 large eggs
1 teaspoon vanilla
1 1/3 teaspoons baking soda
1/4 cup buttermilk
1 cup chopped pecans
4 -5 bananas (use VERY ripe bananas)

Heat oven to 350 degrees. Grease or spray 2 loaf pans.
In a large bowl, mash bananas with a masher.
Dissolve soda in buttermilk
Mix all ingredients well by hand, then stir in the chopped nuts.
Bake at 350 degrees for 1 hour, or until toothpick comes out ALMOST clean. A totally clean toothpick will mean a dryer loaf.
Let cool 15 minutes after removing from oven and remove from pans to a cooling rack.

*This can easily be turned into muffins by spooning the batter into a paper lined muffin tin, about half full, and reducing the baking time to 20 - 25 minutes, or until a toothpick comes out almost clean.

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

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