Banana Nut Bread: New Recipe
I'm having fun, while staying home, embracing new recipes. My younger son and his wife actually complimented me on the delicious menu I served them during their 11 day stay. So fun.
This Easy Banana Nut Bread is brought to you by author Holly Nilsson. It is different than any other I have crafted. It was scrumptious.
PREP TIME 20 minutes
COOK TIME 55 minutes
TOTAL TIME 1 hour 15 minutes
SERVINGS 12 (so Holly says, ha)
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅔ cup sugar
- ¼ cup butter
- ¼ cup shortening (I didn't have this so I doubled the butter)
- 2 eggs
- 1 cup mashed bananas about 3 medium
- ⅔ cup pecans or walnuts, chopped (I used walnuts)
- 1 tablespoon flour
Topping
- 2 tablespoons walnuts
- 1 teaspoon sugar
- 1 teaspoon butter
- ⅛ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease and flour (or line with parchment paper) an 8x4 loaf pan.
- Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
- With a hand mixer on medium, combine sugar, butter and shortening in a medium bowl until fluffy. Add eggs and mix well. Stir in mashed bananas.
- Add dry ingredients and mix just until combined. Toss nuts with remaining tablespoon of flour and fold into batter.
- Pour into prepared loaf pan. Combine topping ingredients and sprinkle over loaf.
- Bake 55-65 minutes or until a toothpick comes out clean. Do not overbake.
- Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.
“The smell of good bread baking,
like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
― M.F.K. Fisher, The Art of Eating
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