Unbelievably Moist Banana Bread

This Banana Bread is such an easy and delicious breakfast or dessert! It is so moist that this recipe from my mom’s cookbook will be the only recipe you will EVER use!

Prep Time 10 minutes

Cook Time 1.5 hours

Servings 2 loaves

INGREDIENTS

• 2 cups sugar
• 1 cup soft margarine or butter, (two 1/2 cup sticks of butter)
• 5 eggs
• 2 cups flour
• 6 tbsp buttermilk, (reg milk will work too)
• 2 tsps baking soda
• 1-1/2 cups ripe bananas, about 4-5 small
• 1 cup nuts, chopped (optional)

INSTRUCTIONS

1. Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter. Fill your pan to around 2/3 full.)
2. Pour into greased loaf pans. I used a 9x5 and a 4x8 for the extra. Bake 60-65 minutes at 350 degrees. Check doneness at 45 minutes with a toothpick.
   If using a bundt pan, bake for 50-60 minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F.
   (Note: It’s okay to let the crust get very dark if cooked for longer, it is supposed to be and won’t hinder the taste).
3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

RECIPE NOTES

Oven times may vary. If liquid is seen in the center of the loaf, continue cooking until center is firm.

It is okay to cook longer until center is firm. Edges may turn very dark – that’s okay. It will taste the same!

Freezing Instructions: This bread can be frozen if you cool it completely before freezing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

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