PECAN BANANA BREAD
MAKE SURE YOUR INGREDIENTS ARE AT ROOM TEMPERATURE! I have made this on various occasions. It always rises up beautifully and the banana fragrance from this bread is really enticing. This is for a Christmas potluck for my husband's work. I hope everyone enjoys it.
Provided by Jo Zimny
Categories Breads
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Pre-heat the oven to 350'F. I live at 5,000 ft. so I put my oven at 325'F. I cut back a little on the baking soda and sugar.
- 2. Also I used a large loaf pan 10x5", you can use a 9x5" loaf pan here also. I sprayed it with non-stick oil. Flour the pan and then put a piece of parchment in the bottom and spray oil that too. This will ensure this won't stick.
- 3. Mash your bananas and set aside.
- 4. In a large bowl combine the flour, baking soda and salt.
- 5. In the bowl of your stand mixer blend the butter and brown sugar.
- 6. Add the beaten eggs and mashed banana to the butter and sugar. Mix this well.
- 7. Add the flour mixture and just mix until moist. Don't over mix, it will get tough.
- 8. Put the batter, which will be very thick, into the prepared loaf pan and bake for 60-65 minutes.
- 9. When done stick a long scewer into the middle of the loaf. It if comes out clean it's done.
- 10. Let the bread cool on a wire rack for at least 20-30 minutes. Remove and then set on the wire rack and let it cool further. Refrigerate to keep fresh.
- 11. Enjoy!
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