Tried a lot of different recipes and this is the one I came up with as my favorite because of the buttermilk and oil. The oil and buttermilk give it a great rich and moist finish. It calls for 1 cup of mashed banana, but I use three bananas which is a bit more than 1 cup, some I bake it longer.
- 2 eggs beaten
- 1/3 cup buttermilk
- 1/2 cup canola oil
- 1 cup mashed banana
- 1 1/2 cup granular sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped pecans (or walnuts)
- butter for pan
Preparation time 15mins
Cooking time 90mins
Preheat oven to 325 degrees F (165 degrees C). Butter one 9x5 inch loaf pan.
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.
If you add the three bananas the top middle will remain a little mushy as the excess bananas rise- cook for an additional 5 minute increments until bread is as desired (I give it 15 extra minutes giving the bread a dark overall color and still remaining moist.