Warm banana nut bread, straight from the oven
The smell of homemade banana nut bread baking in the oven is the most inviting smell I can think of. It simply fills the air with sweetness and comfort. This recipe for Banana Nut Bread, courtesy of my wonderful friend Helen Worthen, is one that I tried a few years back and it left such an impression on me (and my taste buds) that I just had to make it again. One moist slice of this perfectly sweet bread studded with chopped pecans will have you swooning. I like to make it with half all-purpose flour and half whole wheat flour and just as she suggests, top it off with thinly sliced bananas.
The bread, ready to be baked
(To view this recipe, click on the blue title of the blog post above*)
Banana Nut Bread
Ingredients:
- 1/2 cup vegetable or canola oil
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose, or cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup milk
- 3 bananas, mashed to a pulp
- 1 cup chopped pecans
Directions:
- In a large bowl, cream oil & sugar. Add eggs & vanilla. Beat until fluffy. Meanwhile sift all dry ingredients together & add alternately with milk, bananas & nuts to wet mixture. Beat well after each addition.
- Spoon into a 6.5 x 10.5 pan & bake at 350 degrees for 50-60 minutes, or until brown & an inserted toothpick comes out clean.
- Note – I like to add thinly sliced bananas on top &sprinkle a mix of sugar & cinnamon on top of all.
- I also sometimes dust the top with pecan grounds.
- (Recipe courtesy of Mrs. Helen Worthen)
Tagged: banana nut bread, bananas, bread, breakfast, brunch, pecans, whole wheat flour
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