Ah, Banana-Nut Bread . . . probably in my top 5 picks as a favorite "grab-n-go" breakfast treat!
There's something so satisfying about sinking your teeth into a moist, thick, slice of banana nut bread slathered with sweet butter . . . Pass the ice cold milk please!
There a few sweet breads with nuts that get better with age as they mellow ~ pumpkin bread, zucchini bread and yes, banana nut bread! I like to cut my Banana-Nut Bread into nice, thick, slices, double-wrap it in plastic wrap, and then store it in the fridge.
Banana nut bread always tastes better if we give it a day or two to for all the ingredients to meld together. The trick is to just have a "taste" before refrigerating, which is sometimes easier said, than done!
This recipe has amazing extras . . . a brown sugar crunch on top, cinnamon, nutmeg and chopped pecans to round out the flavor!
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Bananas first appeared in North America at the Philadelphia Centennial Exposition of 1876, wrapped in foil ~ yours for a dime! I don't know of a household in North America that doesn't love bananas!
They are certainly a versatile fruit we simply can't do without! We love eating them right out of the peel, as a snack, in salads, on cereals, in muffins, cakes, breads, pies, puddings. cookies, dried, fried, mashed, sliced, and diced!
BANANA - NUT BREAD adapted from ~ DOWN HOME COOKING THE NEW, HEALTHIER WAY2 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg, freshly grated
4 large, very ripe bananas (2 lbs.)
2 tablespoons fresh lemon juice
1/4 cup butter, at room temperature
2/3 cup cane sugar, scant
2/3 cup firmly packed brown cane sugar, scant
3 large eggs
2 teaspoons pure vanilla extract
1/3 cup buttermilk (1 teaspoon apple cider vinegar, and enough milk to make 1/3 cup - stir)
2/3 cup chopped pecans, or nut of choice
- Preheat oven 350F
- Grease a 9-inch x 5-inch x 3- inch loaf pan, I use my narrower, longer bread pan.
- In a medium sized bowl add flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whisk above ingredients together to remove any lumps and to evenly distribute ingredients.
- In a medium size bowl, mash bananas with lemon juice, using a potato masher or a fork (you should have between 2-3 cups).
- In a large bowl, with the electric mixer set on high, cream the butter.
- Add white cane sugar, 1/3 of the brown sugar, and the eggs, one at a time, and vanilla beating until fluffy.
- Using a wooden spoon or stiff spatula, blend in the mashed banana.
- Stir in the flour mixture, alternately with the buttermilk just until the flour disappears; fold in the pecans.
- Pour into the loaf pan; sprinkle with the remaining brown sugar.
- Bake for 55 minutes to 1 hour or until the center is set.
- Cool in the loaf pan on a wire rack for 5 minutes before running a blunt knife around to remove bread.
- Makes 1 loaf.
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Stir in banana.
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A delightful treat to eat . . . Over at Julie's!!!
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