April 17, 2008
Banana Bread with Toasted Pecans
Right before Grant was born my sister and I were discussing banana bread as I had a ton of bananas that were past eating stage, but just right for baking banana bread. She told me about a recipe that utilized toasted pecans, but I am really a sold on my adapted version of my mom's banana bread recipe and I think it's the best banana bread I've ever had, though the idea of the toasted pecans intrigued me. So what to do? I decided to toast some pecans and add them to my base recipe and I have to admit it was really good!
This recipe is a simple, quick solution that makes use of those bananas that are past their prime. The banana gives the bread such a lovely undertone, while the toasted pecans give it just the right punch. The best part is that the recipe makes two loaves so you have one for you and one to share or you can even freeze a loaf for later!
This bread is wonderful sliced right out the oven and it's also good at room temperature. You can eat it plain, spread on a little butter or even a little peanut butter and you've got a wonderful snack or even breakfast! What's not to like?
What You'll Need:
6-8 very ripe bananas
1 cup of organic cane sugar
1/2 cup of safflower oil or unsweetened apple sauce (Note: The apple sauce would make it healthier all while helping hold together the bread as the oil does. I make it with oil sometimes, but for the most part I utilize the apple sauce instead.)
1 tablespoon of vanilla
1 teaspoon of sea salt
2 teaspoons of baking soda
2 teaspoons of baking powder
4 cups of unbleached all purpose flour (Note: You can use white whole wheat flour if you like. This batch was made with all purpose flour, but normally I use the white whole wheat flour instead.)
2 cups of pecans, chopped and toasted
Preheat oven to 350 F.
In the bowl of a mixer (or with a hand mixer) beat bananas until smooth.
Next add sugar, eggs, vanilla and oil or apple sauce to the bananas and mix until smooth.
In a large bowl sift or whisk together flour, sea salt, baking powder and baking soda. Mix dry ingredients in with the banana mixture and stir until mixed. Set aside.
In medium sized skillet add chopped pecans and toast in a dry pan over medium heat until they turn slightly brown and you begin to smell their nutty flavor. Add nuts to the batter and stir to mix throughout.
Spray 2 loaf pans with non-stick spray and half the batter between the two pans. Place the pans on a baking sheet and bake for 50-60 minutes until bread is done through. Let sit in the pans for 5-10 minutes and then turn out to cool.
Makes two loaves.
Notes: For an added bonus you can stir in chocolate chips or raisins or even blueberries. You could also use a different type of nut. It's all up to you and your tastes.
Posted by Dianne at April 17, 2008 7:16 AM
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sometimes i buy bananas and then just wait for them to turn, all for banana bread.
i know i'm not the only one.
Posted by: michelle @ TNS at April 18, 2008 3:05 PM
Alexis loves bananas, but we don't always get them eaten fast enough so I've always got some that are past due lying around. I have been known to buy some just to sit around for a while for that reason, especially before my little banana lover came along. :o)
Posted by: Dianne at April 18, 2008 8:56 PM