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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This banana bread is awesome! It's loaded with pecans, brown sugar and cinnamon! Also, it's loaded with flavor! I found it in a LHJ magazine many years ago. The riper the bananas, the better. This loaf freezes well and can stay out of refrigerator for up to 2 days, wrapped well. Ingredients:
1 cup pecan halves |
2 1/2 cups all-purpose flour |
1 1/4 teaspoons baking powder |
3/4 teaspoon baking soda |
1 teaspoon cinnamon (i use a little more) |
3/4 teaspoon salt |
1/8 teaspoon nutmeg |
1 pinch clove |
1 1/2 cups very ripe bananas, mashed |
1/4 cup buttermilk |
1 teaspoon vanilla extract (please use pure) |
1/2 cup butter (please use the real thing) |
3/4 cup brown sugar, firmly packed |
1/2 cup granulated sugar |
3 large eggs, room temperature |
Directions:
1. Heat oven to 350°F.
2. Grease and flour a 9x5-inch loaf pan.
3. Pulse pecans in food processor until coarsely chopped. (can do by hand).
4. Whisk together flour, baking powder,baking soda, cinnamon, salt, nutmeg and cloves in a medium bowl.
5. Combine bananas, buttermilk and vanilla in another bowl.
6. Beat butter and sugars in a large mixer bowl at medium-high speed until well combined, about 3 minutes. Add eggs, one at a time, beating 30 seconds with each addition. Reduce speed, and beat in half of the flour mixture, just until combined. Repeat with remaining flour and banana mixtures. Fold in nuts.
7. Scrape batter evenly into the prepared pan. Bake 70 to 72 minutes, until a wooden toothpick inserted into the center comes out almost clean. Cool 5 minutes. Loosen sides of pan; unmold onto a wire rack. Cool completely.
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