Brighter Banana Bread

Brighter Banana Bread

Delicious, Delectable. Delightful.

In my experience, banana breads can be all over the place in terms of quality. They can be dry or soggy or too sweet, so I can be a bit picky about what kind I like to eat. This is another of my grandmother's recipes, and I think it is absolutely perfect. I occasionally buy bananas then forget about them until they are almost black (we hide bananas in our house because my daughter cannot eat them). My super-ripe, forgotten bananas work great for this recipe.

As I have said before, nuts are a bit controversial in my family, so my Nana would always make one loaf with nuts and one without just so everyone would enjoy it. I LOVE nuts, so I always add them, but they are definitely an optional part of this recipe.

You can use walnuts instead of pecans or even stir in some chocolate chips at the end. I've also used this recipe to make amazing muffins topped with a small sprinkling of Wilton's sparkling sugar. I love recipes that are adaptable!

 

Ingredients:

1 stick of unsalted butter

1 cup of granulated sugar

2 eggs beaten

2-4 very ripe bananas

1 teaspoon of baking soda

2 cups of flour

1 teaspoon of salt

1 teaspoon of vanilla

2 tablespoons of 2% milk

1 cup of chopped pecans

Directions:

Preheat the oven to 350 degrees. Cream together butter and sugar.

Beat two eggs with fork then add to first mixture and beat until smooth.

Mash bananas in separate bowl. Sprinkle baking soda over bananas then stir together.

Combine flour and salt in a separate bowl then beat into first mixture until well-combined. Add vanilla and milk, then beat together until smooth.

Grind pecans in a nut grinder then mix into batter.

Grease and flour two small or medium sized loaf pans (I use medium because I got them when I got married and have never needed to replace them, but it does make the bread a little bit flatter).  Divide up batter between the two loaf pans. Bake for 40-60 minutes (the smaller loaf pans will  be on the higher end) until the loaves test done with a toothpick or cake tester. 

Let them cool at least 20 minutes. I use a rubber scraper to loosen the loaves from the pan, then I let them completely cool on a rack.

Slice and enjoy!! Yummy!!

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