Monday, 30 August 2010

• Classic Banana Nut Bread

  This is a guest post from Kirbie's Cravings.
  
  

  With so many variations in the banana bread that I've baked lately such as banana peanut butter chocolate chip muffins, blueberry banana bread and chocolate banana bread, I still had to go back to the classic banana nut bread.

  

  Usually I'm not a fan of nuts, but I love what it adds to the banana bread. When I don't put nuts, I always feel like something is missing. Usually the recipes call for walnuts, but I prefer to use pecans.

  

  I love banana nut bread. I love all quick breads, but banana nut bread may just be my favorite. And I love how easy it is to make.

  

  Banana Nut Bread (recipe adapted from Esther Nelson on allrecipes)

  Yields: Two 7 x 3 inch loaves

  Ingredients

  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 teaspoons baking soda
  • 2 1/4 cups all-purpose flour
  • 1 cup of chopped, unsalted pecans

  Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease two 7x3 inch loaf pans.
     
  2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, yogurt, vanilla and cinnamon. Mix in salt, baking soda, and flour. Stir in pecans. Divide into prepared pans.
  3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

  

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