Monday, September 21, 2009

Banana Fo Fana, Fee Fi Fo Fana


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
Ingredients:
  • 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
Directions:
  • 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.)


4 comments:

  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!

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  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.

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

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  4. That looks great! I love banana bread.

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