This banana bread is really popular at my house. In fact, my kids always leave a few bananas to over ripen just so I’ll make this. I love that as it sits (in it’s covered container), it actually gets more moist and delicious. So it’s even better the second and third day – if it lasts that long!
Super Moist Banana Bread Adapted from Taste of Home Contest Winning Recipes
1 3/4 cups flour
1 1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of mashed ripe bananas (approx. 2 medium bananas)
1/2 cup canola oil
1/4 cup, plus 1 Tablespoon buttermilk
1 teaspoon vanilla
1 cup chopped walnuts, optional
Preheat the oven to 325 degrees. Coat a loaf pan with nonstick spray really well; set aside. (I only use this tea loaf pan – because I love the look of the baked loaf, the pan goes in the dishwasher, and it bakes evenly.)
Whisk together all of the dry ingredients. Then add all of the wet ingredients and stir just until combined. Stirring more than required will make the bread tough. Stir in the nuts, if using.
Pour into greased loaf pan and bake for about 1 hour – 1 hour and 20 minutes, or until a toothpick comes out clean.
Cool on a wire rack (still in the loaf pan for 10 minutes). Then loosen the sides of the bread from the pan with a knife (if your pan is ceramic) or a thin nylon spreader if it isn’t. Turn the pan over and leave for 10 minutes, if that doesn’t loosen it, I shake my pan a little until the bread falls from the pan.
Turn the loaf right side up and let cool completely. Slice and serve. Store in a covered container for up to 4 days.
Makes 1 loaf
According to King Arthur Flour’s website, the “12” x 4″ x 2 1/2″ tea loaf pan holds the equivalent of a 9″ x 5″ loaf pan.”