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| Banana – Pecan Quick Bread |
| It's smart to have a banana bread recipe on hand when you buy bananas by the bunch as the last few often get overripe before you're ready to eat them. When you want to cook with bananas, wait until they're slightly overripe, with lots of brown spots and the fruit slightly mushy and glossy.
You can peel and freeze overripe bananas until you're ready to use them. Ingredients 3 ripe bananas 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon salt 2 whole eggs 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1/2 cup milk 1/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 cup toasted pecan pieces, chopped [See note] Method Heat the oven to 350° Puree bananas in a food processor; transfer to a bowl. Set aside. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. Beat eggs and the sugars in a large bowl with a mixer on high speed until thick, about 3 minutes. Add the bananas, milk, oil and vanilla. Beat until thoroughly blended. Reduce speed to low; add the flour mixture in three portions. Fold in the walnuts with a spatula. Transfer the batter into a greased 9” x 5” loaf pan with the bottom lined with greased parchment paper. Bake until a wooden pick inserted into the center of the loaf comes out clean, about 1 hour, 10 minutes. Cool in pan 10 minutes; invert the pan onto a wire rack to unmold. Set aside to cool, about 1 hour. Slice with a serrated knife. Note: Toast pecans in a small dry skillet over medium heat, stirring often, until aromatic, about 5 minutes. |
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