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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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put those mushy spotting and brown-ing bananas into good use and whip up some good ol' banana bread (or muffins) perfect for breakfast or tea time. this recipe produces a yummy quick bread with a crisp crust and a delightfully moist cake inside. Ingredients:
1 cup roasted pecans, roughly chopped |
1 3/4 cup all-purpose flour |
3/4 cup white sugar |
a teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
2 eggs, slightly beaten |
1/2 cup melted and cooled unsalted butter |
4-5 large ripe medium bananas, mashed |
1.5 teaspoon vanilla extract |
Directions:
1. Preheat oven 180 degrees C. Grease and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts in a large bowl. Set aside.
3. In another bowl, combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients just until combined. Dont overmix the batter or you'll end up with a tough bread. Make sure the batter is chunky and thick and not smooth. Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish.
4. Bake until bread is golden brown, about 55 to 60 minutes. Place on a wire rack to cool. Serve warm or at room temperature.
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