Sunday, November 13, 2011

#87 - Banana-Pecan Bread

Besides the chorizo strata, we also made this new recipe for Emily's aunts and uncles - banana-pecan bread.

Banana-Pecan Bread

From Sophia Renda This is the third recipe that we've tried from Emily's cousins. The first two - Celina's coffee cake and Tessa's zucchini bread - were big successes, and we expect nothing less from Sophia's banana-pecan bread. How could it not be though? Look at the tasty ingredients.

There are chopped pecans. And ripe bananas. And those two ingredients are delicious no matter how they're prepared. But look at this bread! This thing was delicious. We're big fans of all sweet breakfasty breads, we're big fans of bananas and pecans, and this was the perfect combination of all of the above. Need a new addition for a family brunch? Make this. And invite us over.
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1/4 tsp salt
  • 4 cups flour
  • 2 tsp baking soda
  • 6 ripe bananas, mashed
  • 1 cup pecans, finely chopped
  1. Grease 2 loaf pans and set aside.
  2. Preheat oven to 325.
  3. Cream together the butter and sugar with an electric mixer.
  4. Add the eggs, one at a time, beating after each addition.
  5. Sift together the salt, flour, and baking soda.
  6. Incorporate the dry ingredients into the creamed mixture.
  7. Stir in the bananas and chopped pecans.
  8. Pour mixture into the two greased loaf pans.
  9. Bake for 1 hour an 15 minutes, or until a toothpick comes out of the center clean.

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