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.
This one isn’t meh. It is extremely moist, and the only disclaimer is that it takes a long time, so don’t start it at 10pm. I really like nuts in my banana bread, but chocolate chips would work too.
(makes 1 loaf)
3 very ripe bananas
1C sugar
3t baking soda
pinch of salt
2 eggs
1/4C oil
1 1/2 C flour
1/2C buttermilk or 1/2C milk+1t lemon juice
1C pecans
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.
Similar Recipes:
Cranberry Banana Walnut Bread
Whole Wheat Zucchini and Cherry Bread
Banana Pecan Muffins
