Banana-Nut Loaf

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Banana-Nut Loaf

 

Yellow bananas are fine for eating out of hand, but very ripe, brown-

speckled ones are best for baking. The addition of brown sugar and

toasted pecans in this recipe also enhances the fruit's natural

caramelized flavor.

 

 

1 cup pecan halves

2-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/8 teaspoon ground nutmeg

Pinch ground cloves

1-1/2 cups (about 3 large) mashed very ripe bananas

1/4 cup buttermilk or sour milk

1 teaspoon vanilla extract

1/2 cup butter, softened (no substitutes)

3/4 cup packed brown sugar

1/2 cup granulated sugar

3 large eggs

 

 

 

1. Heat oven to 350 degree F. Grease and flour a 9x5x3-inch loaf pan.

Pulse nuts in food processor until coarsely chopped.

2. Whisk together flour, baking powder, baking soda, cinnamon, salt,

nutmeg and cloves in a medium bowl. Combine bananas, buttermilk and

vanilla in another bowl.

3. Beat butter and sugars in a large mixer bowl at medium-high speed

5 minutes, until light and fluffy. Add eggs one at a time, beating 30

seconds to 1 minute after each addition, until combined. Reduce speed

to medium-low; gradually beat in half the flour mixture, just until

combined. Beat in half the banana mixture, just until combined.

Repeat with remaining flour and banana mixtures. Fold in nuts.

4. Scrape batter evenly into the prepared pan. Bake 70 to 72 minutes,

until a toothpick inserted into the center comes out almost clean

(moist crumbs are okay). Cool loaf in pan 5 minutes. Cut around sides

of pan to loosen; unmold bread onto a wire rack, turning top side up,

and cool completely. If desired, wrap well in plastic wrap and store

at room temperature overnight. Makes 12 servings.

 

 

Nutritional facts per serving

calories: 360 , total fat: 16g , saturated fat: 6g , cholesterol:

74mg , sodium: 380mg , carbohydrate: 51g , fiber: 2g , protein: 6g