Incredibly Moist Banana Nut Bread

Has anyone in their life ever actually sat down and thought to themselves “I’m going to buy some bananas and make banana bread“? Because it never works that way for me. We only ever end up with banana bread when I’ve forgotten about the bananas sitting on top of the fridge for so long that their last hope for being used is in bread. I’ve never consciously planned to make banana bread.

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Well, it happened again a few weeks ago. I let three go bad, so I started rummaging around for the rest of my ingredients. I looked up a few recipes online trying to find one where I already had all the ingredients on hand. If you read my ‘10 Ways to Save Money in the Kitchen‘ series then you know that I try to avoid the random grocery store runs in the middle of the week. I’m off on Fridays, so I like to do my grocery shopping every Friday. My motto is anything can wait a week. I give in for special occasions, but for the most part I’m pretty good at sticking to my self-made rule. It really helps me to stay on track with the grocery budget!

So, I’m looking through all these recipes and realizing I don’t have all the ingredients needed for any one of them. Stink! Back up plan time. My back up plan is to modify recipes or to just make up my own totally to challenge myself, which is what I did this time. It doesn’t always work out for me, but it’s so rewarding when it does. Matt loves it when I experiment in the kitchen, and he’s very gracious to me on my failed attempts as well. A good man I’ve got there!

Ingredients:

1 cup all purpose flour
1/2 cup wheat flour
3 ripe bananas
1/2 cup chopped pecans
1 Tbs mayo
2 eggs
pinch of salt
1 tsp baking soda
1 1/2 cup sugar
1/2 cup vegetable oil
1/3 cup milk

I’m sure the professional chefs out there will totally frown upon this, but I just threw everything into my Kitchen Aid Mixer and mixed it all at once. My generous and smart husband found an amazing deal on the mixer online so that was my Christmas present this year. Those ripe bananas were like looking at gold because they created my first opportunity to use my new mixer! I’m like a little kid when it comes to new stuff. I want to use it as soon as it comes out of the box!

Pour into a classic loaf pan and bake at 315° for roughly an hour. I just check mine around then and see when it’s done. If you wait until the toothpick test gives you a completely clean toothpick, you will over cook your bread. It’ll be done when there are still a few moist crumbs left on your toothpick.

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Let cool, slice, and serve with a glass of ice-cold milk!

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Cara Kramp

Co-Founder at The Helpmates
Lover of all things sweet...my husband, our twins, our adorable cocker spaniel, and Reese's peanut butter cups. But I know none sweeter than the name of Jesus.

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