2 July, 2018
Banana Nut Bread
2 very ripe bananas
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ stick of butter (4 Tablespoons), at room temperature
½ cup light brown sugar
2 teaspoons real vanilla extract
¼ cup chopped pecans
6 pecan halves, for garnish
Additional butter or softened cream cheese for spread
Preheat oven to 350°
Prepare a standard loaf pan by spraying with nonstick baking spray or placing cut-to-fit parchment paper on the bottom of the pan.
Using a fork, mash the peeled bananas on a saucer and set aside.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In a medium sized mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla and stir just until the egg is mixed in.
Fold in the mashed bananas.
Add the flour mixture and stir just until mixed in. Do not over mix.
Fold in the chopped pecans.
Pour the batter into the pan. Use a spatula to spread the batter evenly and smooth the top.
Gently place the pecan halves in a line along the middle of the batter. (See photo for placement.)
Bake for 45 minutes. Allow to cool slightly before cutting into thick slices and serve warm, with your choice of spread.
Refrigerate any leftover bread wrapped in plastic wrap, or place individual slices in snack sized Ziploc bags for an easy breakfast on the go or after-school snack.