I bought bananas last week for the kiddos. Why is it, when you buy a bunch of bananas, they barely eat one; but when you buy a couple of bananas, they're gone in just a day. Anyway, had planned on making 'fools banana cream pie', didn't have any Nilla wafer pie crusts, then when I got home to see that I had Nilla wafers, I didn't have any vanilla pudding! Argh! So, I decided banana bread was the way to go. My recipe courtesy of the Betty Crocker Cookbook calls for buttermilk. Yup, you guessed it; no buttermilk. So I went on the search for a new banana bread recipe. I found one on About.com. It was AWESOME!!! I thought I would share:
1 cup butter or margarine
2 cups sugar
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans
Slight addendum to the recipe above. I only had 4 over-ripe large banana today (5.17.12), but the bread is still wonderful!
Smush the bananas with a fork.
Cream together butter and sugar.
Add eggs, one at a time, beating after each addition.
Now, here is where my camera decided to stop working. I'll wing it from here with just instructions. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
2nd addendum to the above recipe: I bought a package of already chopped walnuts that yielded 1 3/4 cup. Yup, you guessed it; I dumped the whole package in. YUM!
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.
And the final product. Because when I woke up this morning, my camera decided to start working again. Very strange.
Sharing here: The Country Cook's Weekend Potluck, Kayla's Creation's Sunday Roundup, Our Delightful Home's Show Me What You Got