Description
A moist, flavorful banana bread made with ripe bananas, oil and buttermilk for rich texture—classic comfort baking.
Ingredients
- 2 large eggs, beaten
- 1 cup mashed very ripe bananas (about 2–3 bananas)
- ½ cup vegetable oil
- ⅓ cup buttermilk
- 1¾ cups all‑purpose flour
- 1½ cups white sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 325 °F (165 °C) and grease a 9×5‑inch loaf pan.
- In a large bowl, whisk together eggs, bananas, oil, and buttermilk until well blended.
- In another bowl, sift together flour, sugar, baking soda, and salt.
- Stir the dry ingredients into the wet mixture until just combined, then gently fold in pecans.
- Pour batter into prepared pan.
- Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan briefly, then slice and enjoy.
Notes
- Use very ripe bananas with dark spots for optimal sweetness and moisture.
- Don’t over‑mix the batter to avoid tough texture.
- Substitute walnuts or omit nuts entirely per preference.
- Baking time may vary if using smaller loaf pans—check doneness earlier (about 1 hour).