Banana Bread with Pecans (Tyler Florence) |
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Prep Time: 25 Minutes Cook Time: 75 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
4 overripe bananas |
1 cup sugar |
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled |
2 large eggs |
1 teaspoon pure vanilla extract |
1/2 cup pecans, finely chopped |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
4. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
5. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
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