Banana Bread with Pecans
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 1/2 hours
Like most quick breads, this one is best made a day ahead. Once the bread is completely cool, wrap securely in plastic wrap and store at room temperature until ready to serve.
Try a light olive oil in place of canola. Add all kinds of extras to this bread, too. Using macadamia nuts and coconut in place of the pecans is delicious. Or toss in some chocolate chips and sunflower seeds.
Tip: Freeze over-ripe bananas in their peel in a Ziploc bag. Thaw before peeling and mashing for use in banana bread.
Heat oven to 325°F.
Spray an 8 ½ or 9-inch bread pan with no stick spray; set aside.
In the bowl of an electric mixer beat the eggs and sugar until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla extract. In another bowl combine the flour, wheat bran, cinnamon baking powder, baking soda and salt. Add to banana mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
|Yield:||Makes 1 loaf|
2 large eggs
1/2 cup granulated sugar
¼ cup brown sugar
3 medium very ripe bananas, peeled and mashed
1/3 cup buttermilk
1/3 cup canola oil
1 tablespoon vanilla extract
1 ¼ cups all purpose flour
½ cup wheat bran
1 tablespoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
½ cup chopped pecans (optional)
to you by Amy Tobin
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