Friday, September 1, 2017

Banana Pecan Bread (recipe)

This banana nut bread recipe is crispy around the edges, more moist and dense than the other banana bread recipe I posted. Some like it light and fluffy, some dense and moist. 

2C flour
1 tsp baking soda
1/4 tsp salt
Dash of cinnamon (optional)
1 stick of butter, room temperature 
3/4C brown sugar
2 eggs, beaten in separate bowl
4-5 medium overripe bananas 
2 handfuls chopped pecans
4 small loaf pans buttered
Sugar to sprinkle

Preheat oven to 350F. In a large plastic bowl whisk flour, baking soda and salt. (Optional: Add a dash of cinnamon). Set aside. 

In glass mixer bowl cream butter and brown sugar. Add beaten eggs with a spatula. Set aside. 

Mash bananas in small plastic bowl. (To ripen banana microwave in skin for 45 seconds using a fork to puncture the skin for air vents). Add bananas to wet mixture with a spatula. 

Fold wet mixture into flour mixture. Add chopped pecans. Stir until moist, do not over mix. 

Grease loaf pans with butter stick wrapper. Pour batter into 4 small loaf pans. (Optional: sprinkle sugar to gloss the top)

Bake all 4 loaf pans simultaneously for 35-40 minutes (or 60 min if one large 9x5 loaf pan). 
Cool for 10 minutes then release from pans and set on wire rack. 

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