Winter Bread Series: Banana Nut Bread
Winter is in full swing here. We've had single digit temperatures for the past several days. Ice is creeping up on all my windows. It's pretty miserable outside, but I do enjoy admiring the frosty weather from inside my house. I also love winter and holiday foods. To satisfy my sweet tooth, I've decided to do a series of sweet and savory bread recipes that'll keep you full and happy, even in the cold. Check back every week for a new one. This week, I'll start the series with banana nut bread.
Growing up, this was a staple snack during the winter. The smell of it in the oven always conjures pleasant memories. It's great because it's pretty simple to make and it almost always turns out perfectly. It's really hard to mess up.
Mom's Old Fashioned Banana Nut Bread
- 3 bananas, extremely ripened (They should be mostly covered in brown speckles)
- 1/2 cup roughly chopped pecans
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
-1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup oil (I use olive oil, but canola or vegetable should work fine)
- 1 cup sugar
1. Preheat your oven to 350. Grease a 9 x 5 baking dish.
2. Chop you pecans, place them in the pan, and then put them in the oven for about 5 minutes to roast them. You'll know when they're ready because they'll start to smell really good.
3. In a small bowl, mix together flower, cinnamon, nutmeg and salt.
4. In a separate bowl, quickly beat eggs, oil and sugar together (mixer set to high). Keep beating until the mixture is light in color and smooth.
5. Using a fork, mash your bananas into a rough paste. Don't worry too much about this. So long as there aren't any large pieces remaining, it's fine. Add the bananas and vanilla to the bowl and continue mixing until there are no more big chunks. Then add the nuts.
6. Once the mixture is thoroughly blended, pour into the greased pan. Bake for 50 minutes and then for 5 minute increments until a tooth pick inserted into the middle comes out clean. The top of the load will be fairly firm.
7. Pull the pan out of the oven and let it sit until the banana nut bread has cooled completely. At this point it should be easy to remove from the pan. Refrigerated in a container, it will last about a week.
My favorite way to eat it is warmed up and spread with just a little bit of butter. It makes for such a delicious breakfast! Enjoy!