Best Banana Nut Bread
This easy, delicious, and soft banana nut bread has been in the family for 50 years. From my family to yours, we hope you enjoy it!
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Ingredients
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 5 ripe banana mashed, 1 3/4 cups
- 2 eggs
- 1 teaspoon vanillas extract
- 1 tablespoon apple cider vinegar
- 1/4 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans chopped
Equipment
Instructions
- Preheat your oven to 350°F and grease two, 8 x 4 loaf pans well. Mix together the milk and the apple cider vinegar and set it aside.
- Beat together the sugar and unsalted butter until it is light and fluffy.
- Add the mashed ripe bananas and mix well (the batter will appear to be curdled, don't worry that is normal).
- Add the eggs and vanilla extract to the batter and mix well, followed by the apple cider vinegar-milk mixture.
- In a separate bowl, sift together (or whisk) the all-purpose flour, baking powder, baking soda, and salt. Then slowly add the dry ingredients into the batter. Remember to scrape the sides and bottom of the bowl to incorporate all the ingredients together.
- Fold the chopped pecans into the batter by hand.
- Pour the banana nut bread batter into the loaf pans and bake for 55 minutes or until a toothpick comes out clean. Remove the banana nut bread from the oven and cool for 5 minutes.
- Once the banana nut bread is completely cool, remove it from the loaf pan, cover it in plastic wrap, and serve the following day. The banana nut bread is always more moist and full of flavor the day after.
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Notes
You can bake this banana nut bread in a larger loaf pan, in a muffin pan, in a fluted pan, and more. Just remember to adjust the baking time accordingly.
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