State Fair Banana Bread

Ready in 1 hour

This recipe makes two loaves and freezes very well. This recipe is from one of the State Fair of Texas cookbooks. It's great to make a few weeks before a holiday, slice, and freeze. When you're ready for your holiday meal or a quick snack for guests that drop in, just take out individual slices and lay flat on a plate to thaw. It's also good with coffee or milk for breakfast. Yum!

"This bread is crazy moist and delicious! I use blended walnuts instead of chopped pecans, half and half instead of buttermilk (all I had in the house), and 1/2 cup less sugar. I let cool only 5 mins to get it out of the pan perfectly from my oven. My family loves it and I receive lots of praise when I give it as a gift. I've made this recipe 5 times this summer so far!"

- L-rod

Top-ranked recipe named "State Fair Banana Bread"

4.2 avg, 5 review(s) 80% would make again

Ingredients

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3 cups Sugar
4 Eggs
1 teaspoon Almond extract
3 cups All purpose flour; sifted
1 cup Butter; or margarine, melted or softened
1 teaspoon Vanilla extract
5 Ripe Bananas; chopped
1 teaspoon Baking Powder
1 cup Pecans; chopped
1/2 teaspoon Baking soda
8 tablespoon Buttermilk

Original recipe makes 16

Servings  

Preparation

Preheat oven to 350. Spray two loaf pans with non stick cooking spray. Add sugar, eggs, almond extract, sifted flour, butter, vanilla, bananas, baking powder, and pecans to a large mixing bowl and mix by hand with a spoon until smooth and blended. In a small bowl or measuring cup, mix the baking soda and buttermilk together and then add to the mixture in the large bowl, stirring until you have an even, smooth consistancy. Distribute half the batter into each loaf pan and bake at 350 degrees for 30 minutes. Reduce heat and bake an additional 30 minutes at 325 degrees. Test with a wooden toothpick for doneness. Remove from oven and allow to cool in the loaf pans for about 15 minutes. Then, carefully invert pans over plates to remove loaves. Allow the bread to cool completely before freezing, but try a lttle slice while it's still warm!

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 795 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This bread is crazy moist and delicious! I use blended walnuts instead of chopped pecans, half and half instead of buttermilk (all I had in the house), and 1/2 cup less sugar. I let cool only 5 mins to get it out of the pan perfectly from my oven. My family loves it and I receive lots of praise when I give it as a gift. I've made this recipe 5 times this summer so far!
L-rod 1 year ago
I lost a favorite banana bread recepie and have been trying for months to find a new one. After several different recipies I found this one and it is amazing. Only one thing I had to bake it for an additional 20 min on 325 but it was worth it. My family loves it!
Roth813 3 years ago
Very bland banana bread. I followed the recipe exactly and it looked just like the picture but the flavor was a big disappointment for me. Too plain.
glasgurl 3 years ago
Wow! All these years I thought I had the best banana bread recipe! This one is by far the BEST. Each time I make it I change it a little, but not much; I halved it today since I only had 3 bananas-it's in the oven now. Thank you for this recipe!
vwamy73 4 years ago
[I posted this recipe.]
Beachbumette 6 years ago
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