The Best Banana Nut Bread

I have made this banana nut bread ever since my husband and I got married. I have had great compliments on it every year. Everyone wants to know how I make it so moist. The secret to keeping banana nut bread moist is freezing the bananas ahead of time. We eat bananas throughout the year, but when they start to turn almost black and get over ripe, I put them in the freezer. By the time Thanksgiving and Christmas get here, I have tons of bananas to make a lot of bread!

Best Banana Bread Recipe

Bread Pan

1 cup natural dehydrated cane sugar
1/3 cup butter, softened
2 eggs, from happy pastured hens
1 1/2 cups frozen bananas, mashed (about 3-4)
1/3 cup water
1 2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans

Preheat oven to 350°. Grease the bottom and sides of a bread pan with lard.

Step 1: Using a mixer, mix sugar and butter together until creamy. Then stir in the eggs. Add bananas and water and beat until thoroughly mixed.

Step 2: In another bowl, stir together the flour, baking soda, sea salt and baking powder. Using a wooden spoon, stir this mixture into the egg mixture a little at a time until it is all moistened. Stir in the nuts.

Step 3: Pour into the bread pan and bake about 1 hour. When you can insert a knife or toothpick in the center and it comes out clean, it is done. Loosen the sides from the pan with a butter knife and flip over onto a cooling rack. Cool completely before slicing.

This recipe makes 1 loaf. So save plenty of bananas all year long, because everyone will ask for more!

©2009 Shanna Ohmes

The Best Banana Nut Bread

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