Banana Bread, Tammy's - Master Cookbook Recipe # 136

Name: Banana Bread, Tammy's - Master Cookbook Recipe # 136
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 large loaf pan
Cuisine: Southern
Ingredients: 3 very ripe bananas, mashed; 2 cups self-rising flour; 1 cup sugar; 1/2 cup salted butter, melted; 1/4 cup buttermilk; 8-oz. can crushed pineapple, well-drained; 2/3 cup chopped pecans; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg

Tammy’s Banana Bread is a standard for moist quick breads. The acidity in the buttermilk and pineapple reacts with the baking soda to create a wonderful rise, while the tropical hint of pineapple perfectly complements the sweetness of the ripe bananas and the crunch of the pecans

This is recipe #136 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min

Cook mode Prevent screen from turning off

Ingredients

3 very ripe bananas, mashed
2 cups self-rising flour
1 cup sugar
1/2 cup salted butter, melted
1/4 cup buttermilk
8-oz. can crushed pineapple, well-drained
2/3 cup chopped pecans
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Instructions

Wet Base: In a large bowl, combine the melted butter, eggs, mashed bananas, and vanilla extract. Whisk until well combined.
Sweeten & Flour: Stir in the sugar. Gradually add the self-rising flour, about 1/2 cup at a time, mixing gently after each addition.
The Goodies: Stir in the buttermilk, baking soda, salt, cinnamon, and nutmeg. Finally, fold in the well-drained pineapple and the chopped pecans until everything is evenly distributed.
Bake: Pour the batter into a well-greased and floured loaf pan (or cake pan). Bake at 325°F for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.

Notes

Tammy’s Tip: "Now, make sure those bananas are good and spotty,the riper they are, the sweeter your bread will be! And don't forget to drain that pineapple really well; you want all that delicious flavor without making the batter too thin. It's just wonderful with a smear of butter while it's still a little warm!"