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Banana Nut Bread

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"Quickbreads use baking powder or baking soda or both as leavening agents and therefore require no kneading or rising, as do traditional yeast breads. This quickbread recipe comes from my cousin-in-law Lisa, whose mama passed it on to her. It was originally baked in a loaf pan, as it is here, but I also like to bake it in a 9-inch cake pan. The temperature stays the same, but the cooking time will reduce to 30 to 45 minutes. It's great for breakfast, an afternoon snack, or topped with ice cream for a delicious dessert."

List of Ingredients

â—¦  ½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan
â—¦  1 ¼ cups all-purpose flour
â—¦  1 teaspoon fine sea salt
â—¦  1 teaspoon baking soda
â—¦  1 cup sugar
â—¦  2 large eggs, at room temperature
â—¦  3 ripe bananas, mashed
â—¦  ½ cup chopped pecans


Recipe

Preheat the oven to 350° F. Brush an 8 x 5 x 3-inch loaf pan with butter. In a bowl, whisk together the flour, salt, and baking soda. Set aside.

To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, cream the ½ cup of butter and the sugar on medium speed until it's light and fluffy. Add the eggs, one at a time, then the mashed bananas. Add the reserved dry ingredients and pecans and stir to combine. Transfer the batter to the prepared pan.

Bake until a rich, golden brown and the cake starts to pull away from the sides of the pan 1 hour to 1 ¼ hours. Transfer to a rack to cool slightly, then invert onto the rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

Makes one 8 x 5 x 3-inch loaf