Unbelievably Moist Banana Bread

Last Wednesday the residents made a very good banana bread recipe they’d like to share with you:


-2 cups sugar
-1 cup soft margarine or butter
-5 eggs
-2 cups flour
-6 tablespoons buttermilk
-2 tablespoons baking soda
-1 1/2 cups ripe bananas, about 5 small
-1 cup nuts, chopped (optional)

1. Mix all ingredients together. Let mixture sit for 1 hour. (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.)
2. Pour into greased loaf pan. Bake 60-65 minutes at 350 degrees Fahrenheit. 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 Fahrenheit. (Note: It’s okay to let the crust get very dark if cooked for longer, it wont hinder the taste.)
3. Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

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