I was in the mood to do some baking yesterday, so this is one of the two dishes I made for the family. Nothing better than freshly baked Banana Bread on a Friday evening, enjoying movies with the wife and kids. I added the pecans to this recipe because I had them. It’s an option you don’t need if there is an issue with nut allergy.
Banana Pecan Bread
*Makes 2 loaves
6 very ripe bananas, peeled
1 cup chopped pecans
2/3 cup melted butter
2 teaspoons baking soda
1 1/2 cups sugar
2 large eggs, beaten
2 teaspoons vanilla extract
3 cups of all-purpose flour
Pinch of salt
1 Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Add the pecans.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)