Banana Bread

I have the best memories of my mom making banana bread when I was a kid–it was soo moist, flavorful, and delicious.  I never cared much for bread when I was young, but banana bread was like candy! Especially the kind with nuts.

About two years ago, I had a cooking itch to make one of my mom’s favorite recipes.  BUT, with no recipe on hand, I had to give myself up to the fate of Google’s search engine.  That’s when I found this Banana Bread recipe on Elise Bauer’s food and cooking blog, Simply Recipes.  This was the very first Elise recipe I had ever made, and I’ve been going back to her website for dinner ideas ever since.

Follow the below recipe for a banana bread that is fast, easy, and Clearly Delicious.

Banana Bread

The below recipe can be made with either 3, or 4 bananas.  I typically make it with three large, very ripe bananas, or four small ones.  Add according to your taste preferences.  You can find the original recipe here.

Ingredients:

* 3-4 bananas, cut into pieces, and mashed

* 1 cup sugar

* 1 1/2 cup flour

* 1 teaspoon baking soda

* 1 cup pecans, or walnuts

* pinch of salt

* 1 egg, beaten

* 1 tablespoon vanilla or almond extract

* 5 tablespoons butter (1/3 cup), melted

1.) Preheat oven to 350F.  Cut up 3-4 bananas and mash (either with a potato masher, or whisker in a bowl, or a Kitchenaid mixer).

2.) Add 1 egg and beat to combine thoroughly.

3.) Cube up butter and place in a microwave-safe bowl.

4.) Melt in microwave and add to banana/egg batter.

5.) Add 1 tablespoon of vanilla extract.

6.) Add 1 teaspoon of baking soda and a pinch of salt.

7.) Add 1 cup sugar and mix to integrate.

8.) 1/2 cup at a time, add 1 1/2 cup flour.  Mix to integrate.

9.) Measure 1 cup pecans.

10.) Scrape down sides of bowl, add pecans to mixture, and mix one last time.  Pour batter into a well-greased loaf pan.

11.) Cook at 350F for 45 minutes to an hour.  The bread will be done when it’s both golden on top and a knife comes out clean.  Remove from oven.

11.) Transfer to plate and allow to cool.  Serve in 1/2-to-1 inch slices.  Makes 10-12 servings.

–Helana Brigman

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