I have some sad looking bananas in the pantry today and because I'm bored, I started to browse for a banana bread recipe.
This one from Tyler Florence for banana bread pops out because it seems easy and it is easy! So the banana bread is yummy but I only had 3 bananas when it required 4 bananas and I think that is why mine came out a little bit dry. I substituted Walnuts for Pecans since I was out. Noticed also how my photos are coming out great ;) Arthur gave me a Nikon D3100 camera that I am trying to use more and more.
Give this recipe a try and tell me what you guys think!
Banana Bread with Pecans
- Total Time:
- 2 hr 50 min
- Prep
- 25 min
- Inactive
- 1 hr 10 min
- Cook
- 1 hr 15 min
- Yield:
- 1 loaf
- Level:
- Intermediate
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped
- Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
