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Very Moist Banana Bread Recipe

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This recipe for Very Moist Banana Bread, by , is from The Sutton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, March 28, 2008


2 cups sugar
tsp salt
2 cups flour
cup vegetable oil
3 large eggs
1 tsp vanilla
1 1/3 tsp baking soda
cup buttermilk (I use sour milk 1 tsp vinegar added to milk)
1 cup chopped nuts
4-5 very ripe bananas. (use completely black bananas, this is very important)

In a large bowl, mash bananas with a masher or by well washed hands.

Dissolve soda in buttermilk (sour milk) [use a larger container as it will foam up quite a bit]

Mix all ingredients by hand and add in 1 cup chopped nuts. Pour into 2 prepared loaf pans. Bake at 350 for 1 hour, or until toothpick comes out ALMOST clean. Totally clean means a dryer loaf.

Let cool 15 minutes after removing from oven and remove from pans.

Wrap in clear wrap or storage bags (will keep about 3 days) or Wrap in foil, slide into freezer bags and freeze.




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