Banana Nut Bread
By
Ron Manson
@RManson
1
Grandma Sissie introduced me to this recipe in the 70's. Over the years I've made a few tweaks. On a cold morning in Eastern NC, like today, it has a wonderful warming effect on the kitchen and soul! Actually, it does a pretty good job on a hot July day as well! Enjoy!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Makes one loaf - serves several if you share!
Prep:
15 Min
Cook:
55 Min
Method:
Bake
Ingredients
- 1 stick
- butter, softened
- 1 c
- sugar
- 2 large
- ripe bananas (3 if small-medium)
- 1 1/2 c
- all purpose flour (red band in the south!)
- 1 tsp
- baking soda
- 1 tsp
- cinnamon
- 1/2 tsp
- salt
- 2 large
- eggs
- 1 1/2 tsp
- vanilla extract
- 1 c
- pecans, in pieces, toasted and cooled
- 1 Tbsp
- cinnamon sugar
How to Make Banana Nut Bread
- 1Cream butter and sugar.
- 2Add eggs, one at a time and beat well.
- 3Sift flour, baking soda, cinnamon and salt. Add to sugar and egg mixture. Beat until mixed.
- 4Add bananas and vanilla. Beat until mixed.
- 5Add toasted pecans, stir until blended.
- 6Place mixture in a greased loaf pan. Sprinkle cinnamon sugar on top. Bake on middle oven rack at 350 degrees for 50-60 minutes (55 minutes yields a consistently scrumptious loaf in my oven), or until a toothpick inserted in the center is clean.
- 7Cool for 10 minutes. Remove from pan and allow to cool on rack before cutting. (I know, the waiting is the hardest part!)
- 8Wrap/cover bread when completely cool. Freezes well, so make one for today and later!
