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We are finally entering into the colder season in Texas and the first thing I think of when I think of fall is a nice hot cup of coffee. For Colby, its a cup of warm herbal tea. Either way, what would those delicious warm drinks be without a sweet side pastry?
Banana Pecan LoafBread
One of my favorite treats to pairwith a cup of coffee is a slice of Banana Pecan Loaf Bread. The seasonal pecansreally help put me into that autumn mindset. A dear friend passedthis recipe to me recentlyafter discovering my taste for it and I was so excited to prepare it on my own. Honestly though, it’s mainlyso I can enjoy all of it on my own! You, too, will want to indulge in this decadentdelicacy!
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Ingredients:
- 3 overripe bananas, peeled
- 1 egg, beaten
- 1 tspvanilla extract
- ½cup butter
- 1 cup of sugar
- 1 ½ cups flour
- 1 tspbaking soda
- pinch of salt
- 1 cuppecans, shelled and chopped
Directions:
- Preheat the oven to 350°F and lightly greasea 8×4-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth and then set aside.
- Whisk the egg and vanilla extract together in a small bowl and set aside.
- Cream the butter and sugaruntil light and fluffy (this step works best witha standing mixer fitted with the paddle attachment oran electric hand-held mixer will also work). Gradually pour the egg mixture in until well blended. Add mashedbananas and remove bowl from the mixer.
- With a rubber spatula, sift the flour, baking soda and salt into mixture and stiruntil just incorporated. Slowly fold in pecansandpourthe batter into the prepared loaf pan. Once in pan, scatter the remaining pecanpieces on top tocreateacrunchy crust.
- Bake for 1 hour at 350°F, or until a tester inserted into the center comes out clean. Remove banana pecanloaffrom oven and cool on a rack. Once cooled to desired temperature, slice and serve. Enjoy!
Now grab a slice of bread, sip on a cup of coffee, and take in the fall fragrances!
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Grab a slice of Banana Pecan Loaf Bread, sip on a cup of coffee, and take in the fall fragrances!
Ingredients
- 3 over ripe bananas, peeled
- 1 egg, beaten
- 1 tsp vanilla extract
- ½ cup butter
- 1 cup of sugar
- 1 ½ cups flour
- 1 tsp baking soda
- pinch of salt
- 1 cup pecans, shelled and chopped
Instructions
- Preheat the oven to 350°F and lightly grease a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth and then set aside.
- Whisk the egg and vanilla extract together in a small bowl and set aside.
- Cream the butter and sugar until light and fluffy (this step works best with a standing mixer fitted with the paddle attachment or an electric hand-held mixer will also work). Gradually pour the egg mixture in until well blended. Add mashed bananas and remove bowl from the mixer.
- With a rubber spatula, sift the flour, baking soda and salt into mixture and stir until just incorporated. Slowly fold in pecans and pour the batter into the prepared loaf pan. Once in pan, scatter the remaining pecan pieces on top to create a crunchy crust.
- Bake for 1 hour at 350°F, or until a tester inserted into the center comes out clean. Remove banana pecan loaf from oven and cool on a rack. Once cooled to desired temperature, slice and serve. Enjoy!
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