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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is an incredibly moist and tender Banana Nut Bread. The addition of the instant banana pudding gives it an extra banana kick . I find baking it at a lower temperature avoids burning the edges. My DH likes it for breakfast served under two eggs over easy. Ingredients:
2 cups sugar |
8 ounces butter, softened at room temperature (2 sticks) |
1 cup buttermilk |
3 large eggs |
1 teaspoon vanilla |
1 (3 1/2 ounce) box instant banana pudding mix |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
2 teaspoons cinnamon |
3 cups flour |
1 1/2 cups ripe bananas, mashed (about 4 medium) |
1 cup chopped pecans |
Directions:
1. Preheat oven to 300°.
2. Grease two 9 x 5 loaf pans.
3. Cream butter and sugar well.
4. Add buttermilk, eggs and vanilla and mix well.
5. Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.
6. Slowly add flour, one cup at a time, until well mixed.
7. Peel bananas, mash and add to mixture.
8. Add pecans and mix until blended.
9. Pour batter into prepared pans and bake for 1 hour and 10 minutes or until toothpick inserted into the center comes out clean.
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