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Got brown bananas?

Make banana bread!  I always have a few brown bananas that I threw in the freezer with the intent to make Banana bread.  Do I use all the bananas in a timely fashion?  No, not really but I was tooling around the internet and saw this really cool recipe for Buttermilk Banana Bread.  It looked more interesting than normal boring banana bread.  Since I go into work at 1pm on Wednesdays and this particular Wednesday I actually had no errands or appointments to attend to I figured what the heck and threw it together.  The result?  Mmmmm a rich, light but flavorful banana bread that I could definitely see making again.  The only change I made to the recipe was to add 2/3 of a cup of chopped pecans.

Buttermilk Banana Bread – from Two Peas and their Pod.  

cooking time : 50 – 55 minutes

prep time: <15 minutes

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed bananas (3 medium sized bananas)
  • 4 tablespoons buttermilk (I used powdered buttermilk mixed with water)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (I used 1 cup all purpose flour and 3/4 cup white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2/3 cup chopped pecans – or any nuts you have in the house

Directions:

  • Grease and flour 1 large loaf pan. Set pans aside.
  • In the bowl of a stand mixer, cream butter and sugar together.
  • Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.
  • Add in the flour, baking powder, salt and soda. Mix until well combined.
  • Add the nuts and mix just until combined
  • Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
  • Let bread cool on a wire rack for 15 minutes.
  • Loosen the bread with a knife and carefully remove from pan.
  • Finish cooling on rack. Slice and serve once cooled.

Recipe adapted from Mel’s Kitchen Cafe

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