How to make Moist Banana Nut Bread
Moist Banana Nut Bread Happy Memorial Day weekend! I fixed this banana bread for my Father-in-Law the other day and it was so good. I changed my recipe just a little bit and this loaf came out so moist and not overly sweet as some recipes I have. Of course, I had to cut the heel and slather it with some butter while it was still warm to give it a taste. I’ll be getting more bananas to make smaller loaves to freeze and take camping with us.
I love the small of banana bread in the oven. Like so many of my childhood memories smells of certain things baking, the smell of freshly cut grass after a misting rain and the smell of burning leaves take me back to simpler times and a closeness to my family that have left this ole Earth behind. I know how Blessed I am to have grown up with Great Grandparents, Grandparents and to still have my folks with me. I’m still learning y’all and Daddy is still helping along the way. Even at my ripe old age, I can still learn a thing or two when it comes to cooking. Since I plan to be doing a good bit of canning come Summer, I will need Daddy to help refresh my memory on things that I am sure to have forgotten. He is so much like Nannie Polly and just as I learned from her I am still able to learn and relearn from him. Y’all have a safe and Blessed weekend!
Janet’s Appalachian Kitchen
Moist Banana Nut Bread
3 ripe bananas
2 large eggs
1/2 C. sugar
3 T. salted butter, melted
1 T. honey
1/2 C. milk
2 C. self rising flour
1/2 C. chopped pecans
Mash the bananas in a bowl then stir in the next 5 ingredients and combine well. Stir in the flour until fully incorporated then stir in the nuts. Pour the batter into a well greased loaf pan and bake in a 375 degree oven for 35-40 minutes. Turn out and let cook on a cooling rack.
Check also: Banana Pudding Cake.