Banana Nut Bread

Standard
Banana Nut Bread

Okay, I’ll admit it.  I’m a bit of a snob when it comes to Banana Bread.  I hate the “wet”, “goobery” Banana breads, or those that are too dry or have no NUTS.  Seriously, why would you even eat Banana Bread without any nuts?  Well unless you’re allergic to nuts like my husband Grantley.  I usually make one loaf with nuts and one without.  It makes me sad to look at the Banana bread without nuts but its better than having my husband gasping for breath while I look for the Epi Pen to inject him with!  So, I came up with my own version.  The texture is just right, the topping just crunchy enough to make you want to keep eating it.  It’s truly delicious if I say so myself.  The key is to get the acid from the overripe Bananas balanced with the baking soda and then also adding baking powder for additional leavening.

Ingredients at a glance!

Mix the Bananas with baking soda, this will balance out the pH and make a much better bread, trust me!

Add all the ingredients except for flour and baking powder.  Slowly add in flour and baking powder mixture until well incorporated.

Hand stir in the pecans.

Divide batter into two loaf pans or you can use one pan, it will just take a bit longer to cook all the way through.  I prefer two pans since I can choose to add the nuts to one pan and leave it off the other one (provided I remembered not to add Pecans to the entire batter earlier!).  Sprinkle some brown sugar and pecans over the top of the batter before popping it into the oven.

Take out and cool in pan for about 5 minutes before taking out of the loaf pans and setting the bread on a cooling rack.  Freezes really well.

Here’s the recipe:

Banana Nut Bread


3 overripe Bananas

1 tsp baking Soda

1 Cup granulated sugar

1/2 cup buttermilk

1/2 cup (1 stick) butter at room temperature

2 eggs

2 cups flour

1 tsp baking powder

1/2 cup nuts (I prefer Pecans)

Some brown sugar and additional Pecans for sprinkling on the top

Preheat oven to 350 degrees.  Add baking powder to flour, mix together and set aside.

In a large mixing bowl mix the Bananas with the baking soda.  Add all other ingredients except nuts and flour/baking powder mixture.  Mix with an electric mixer at medium speed until well blended.  Slowly add in flour until mixed.  Hand stir in pecans and pour into one loaf pan sprayed with cooking spray or divide batter into two loaf pans evenly.  Sprinkle top with brown sugar and pecans.  If using one pan, bake for 60 minutes.  If using 2 pans, bake for 45-50 minutes depending on oven or until toothpick inserted in center comes out clean.  Cool in pan for 5 minutes before taking out and cooling on a cooling rack.

Advertisements

3 responses »

  1. Pingback: Spiced Banana Chocolate Chip Muffins « Kolpona Cuisine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s