I made a yummy recipe for Banana Nut Bread tonight from foodnetwork.com. 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.)