Thursday, October 27, 2011
Banana Nut Bread
This recipe is courtesy of The Pioneer Woman's mom. It's not your traditional banana bread. At least, not what I was brought up eating. It is however, super duper tasty. We made two loafs the other day. By we, we mean Michelle. You can pretty much assume whenever baking is involved, Michelle is doing the cooking. Zack doesn't like precise measurements.
Here's what you need:
2 sticks of butter
1 1/2 cups sugar
3 large eggs
1 1/2 cups bananas (about 4)
4 cups flour, plus some for the pan
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups light sour cream
1/2 cup pecans (or your favorite nut)
Here's what you do:
Pre-heat your oven to 350 degrees F.
Grease and flour your loaf pan. We used 2 loaf pans, but if you have a bundt pan, you can probably just use that.
Combine your dry ingredients in a separate bowl.
Mash your bananas and set aside.
Cream your sugar and butter together. Sorry for the blurry pictures, the mixer was on for most of these.
Add your eggs in one at at time. After each egg, let it go for a few seconds to combine.
Next add your bananas to the mix.
Add about 1/3 of your dry ingredients to the mixer. Then add 1/3 of your sour cream. Alternate back and forth until all of the mixture is combined. Stop every now and then to knock the flour down from the edges of the bowl.
Add in your pecans and mix just enough to combine.
The resulting batter will be pretty thick and sticky. It's supposed to be like that.
Pour your batter into your loaf pans or bundt pan.
Now, just pop those in the oven for about 1 hour 10 minutes, or until a toothpick comes out clean.
We like to run a butter knife around the edge, just to loosen anything that might have accidentally stuck to the side. Now transfer the loafs to a cooling rack.
Let them cool a bit, but you want to eat some while it's still warm with just a little butter.