Banana Pecan Bread For A KitchenAid Stand Mixer

Name: Banana Pecan Bread For A KitchenAid Stand Mixer
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 slices
Cuisine: American
Ingredients: 1/3 cup stick margarine. (butter will make it a darker color.); 1/2 cup sugar; 2 large eggs; 1 3/4 cups ap flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 cup mashed ripe bananas (2-3); 1/2 cup chopped pecans or walnuts; 1 tsp. vanilla; 1/2 tsp. cinnamon (optional)

By Family Favorites
@Quinnn

I recently purchased a KitchenAid mixer and have been having a great time trying all of the recipes that were included. All have been winners, so far, including this wonderful banana nut bread that I made this past weekend. Makes a large 9x5 loaf. Delicious!

Recipe Source: KitchenAid
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Rating:

★★★★★ 1 vote5

Comments:

16 Comments

Serves:

16 slices

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1/3

cup stick margarine. (butter will make it a darker color.)
1/2

cup sugar
2

large eggs
1 3/4

cups ap flour
1

tsp. baking powder
1/2

tsp. baking soda
1/2

tsp. salt
1

cup mashed ripe bananas (2-3)
1/2

cup chopped pecans or walnuts
1

tsp. vanilla
1/2

tsp. cinnamon (optional)
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How to Make Banana Pecan Bread For A KitchenAid Stand Mixer

Step-by-Step

Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on speed 6, beat about 1 minute longer. Add eggs and vanilla. Turn to speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to speed 6 and beat about 1 1/2 minutes.
Combine flour, baking powder, baking soda, cinnamon if using, and salt in separate bowl; whisk. Add half of flour mixture and half of mashed banana to mixer bowl. Turn to stir speed and mix about 30 seconds. Add remaining flour and banana. Continue on stir speed and mix about 30 seconds longer. Stop and scrape bowl. Add nuts. Continuing on stir speed, mix about 15 seconds.
Pour mixture into greased 9x5 loaf pan. Bake at 350 degrees for 50 to 60 minutes. All ovens are different, so check with a knife or toothpick. Cool 5 minutes in pan. Remove from pan and cool on wire rack. (I brush with melted butter at this point.)

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