Everyone knows how great banana bread is for using up leftover bananas. In our house that usually means bananas that are blackened and have been sitting in the freezer for a few months. I had a great recipe from an old roommate that called for a cup of butter (yikes!) but unfortunately I lost a set of recipes in a move a few years ago. Since then I have tried a couple of different recipes, all of which have been sort of, meh.
[print_this]Banana Bread Recipe with Pecans
(makes 1 loaf)
3 very ripe bananas
3t baking soda
pinch of salt
1 1/2 C flour
1/2C buttermilk or 1/2C milk+1t lemon juice
1. Preheat oven to 275F.
2. In a food processor pulse the pecans for 10 seconds, remove from food processor and set aside.
3. Pulse the bananas until pureed, 20 seconds. Add sugar, baking soda and salt and process for another 30 seconds. Pour flour over and then add buttermilk. Process just until combined, 10 seconds. Stir in pecans.
4. Pour into a standard load pan and bake for about 2 – 2 1/2 hours.
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