Monday, September 21, 2009

Banana Fo Fana, Fee Fi Fo Fana

I made a yummy recipe for Banana Nut Bread tonight from The recipe is from Tyler Florence and I think it was superb. It wasn't too sweet and was very moist. Enjoy!
Banana Bread With Pecans
Recipe by Tyler Florence for Food Network
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup sugar
  • 3/4 cup (1.5 sticks) unsalted butter, melted and cooled. (I used vegan butter, and it turned out fine)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, finely chopped
  • Optional: Confectioners' sugar for dusting
  • Preheat oven to 350 degrees F and lightly grease a 9 x 5 inch loaf pan.
  • In a large bowl, combine the flour, baking soda, and salt; set aside.
  • Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
  • Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend.
  • Fold in the nuts and the mashed bananas with a rubber spatula.
  • Pour the batter into the prepared loaf pan.
  • Give the pan a good rap on the counter to get any air bubbles out.
  • Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical.
  • Rotate the pan periodically to ensure even browning. If the edges seem to be getting too brown, cover just the edges of the bread with foil.
  • Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
  • If desired, toast the slices of banana bread, dust with confectioners' sugar, and serve. (I didn't do this.)


  1. Yum! yum! So funny you posted this, I've been craving bananna bread and had some over-ripe bananans I was going to use. When I got home from work I asked my sweet momma where they were. She said well I knew you wanted to banana bread so I tried to make some but it just came out all wrong the middle was all mush. I think we might have to try to recipie next time!

  2. I had that same problem with a banana bread recipe a few weeks back. No matter how long I cooked it, it was mushy in the middle. This one turned out really well. I think I did have to cook it a little longer than stated. I may use smaller loaf pans next time. This is HUGE.

  3. Love the title!!! This sounds soooo yummy I will have to try it out!!

  4. That looks great! I love banana bread.