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Banana Nut Bread

Source of Recipe

From "Southern Grit" by Kelsey Barnard Clark


Recipe Introduction

"This is not bread; it is cake. My mom made this when our bananas would go bad—and by bad I mean black banana peels. It's a simple recipe that feels homey and warm. It's something you can whip up on a weekday afternoon, or enjoy for breakfast. And who doesn't like cake you can eat for breakfast?"

List of Ingredients

â—¦ 3 cups all-purpose flour, plus more for dusting the pans
â—¦ 2 teaspoons baking soda
â—¦ 1 teaspoon salt
â—¦ 5 bananas, very ripe
â—¦ 2 cups sugar
â—¦ ½ cup shortening
â—¦ ½ cup unsalted butter, at room temperature, plus more for greasing the pans
â—¦ 4 eggs
â—¦ 6 tablespoons buttermilk
â—¦ 2 teaspoons vanilla extract
â—¦ 1 cup pecans, chopped


Recipe

Preheat the oven to 325° F. Grease and flour two 9 by 5-inch loaf pans.

In a medium mixing bowl, combine the flour, baking soda, and salt and set aside. In a stand mixer with the paddle attachment, beat the bananas with the sugar, shortening, and butter on medium-high speed until whipped and creamy, 5 to 7 minutes. Add the eggs, one at a time, then the buttermilk and vanilla; mix until incorporated.

With the mixer on low speed, add the flour mixture in three batches. Stop midway to scrape the sides of the bowl with a rubber spatula. Mix until combined. Remove the bowl from the mixer and fold in the pecans. Pour the batter into the prepared pans and bake for 50 to 60 minutes, or until the tops are golden and a toothpick comes out clean. Let cool for 10 minutes before inverting onto a cooling rack. Let cool for at least another 10 to 15 minutes before slicing. Enjoy warm or at room temperature.

Makes 2 loaves