Fleur de Lis

Fleur de Lis

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Wednesday, June 19, 2013

Banana Nut Bread

This banana bread has a wonderful texture and is so very moist.  It's a great way to use up those last few bananas on the bunch which are VERY ripe.  I added pecans to my loaf and it was a great texture contrast.

1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 cups all purpose flour
1 t. baking soda
1/4/ t. salt
3 ripe bananas, mashed (about 1 1/3 cups)
1/2 cup chopped pecans

Preheat oven to 325 degrees. 

Grease and flour a 9 x 5 inch loaf pan. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. 

Add eggs, 1 at a time, beating just until blended after each addition. 

Combine flour, soda and salt; add to batter and mix just to combine. Add bananas and pecans, mixing well. 

Spoon batter into prepared pan.  Bake at 325 degrees for 1 hour and 15 minutes until a wooden pick inserted into center comes out clean and sides pull away from the pan. 

Cool in pan on a wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack before slicing. Serve with butter.

Adapted from Southern Living Heirloom Recipe Cookbook.

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