| Prep Time | 10 minutes |
| Cook Time | 1.5 hours |
| Servings |
loaves
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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)
Ingredients
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Instructions
- 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)
- Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. 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).
- 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. Edges may turn very dark – that’s okay. It will taste the same!
- Don’t forget to check out my newest recipe – Moist Flourless Brownies