Who knew I would become a bread maker? Well after making one bread and one pizza dough I will claim the title of bread maker.
But as I was making this banana nut bread the thought of the scene in Beauty in the Beast (my all time favorite Disney movie) where Belle is strolling through the village and starts singing Little Town and says “There goes the baker with his tray like always, the same old bread and rolls to sell”…I know you are impressed with my knowledge of Disney songs, don’t worry I won’t start singing A Whole New World, Daddy.
But back the to the bread. This was such a hit with our friends during a football party! If you put it in an airtight container it can last in the fridge for up to two weeks.
Banana Nut Bread
- 1 stick butter at room temperature, plus more for loaf pan
- 1 1/2 cups all-purpose flour plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large very ripe bananas
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
- In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time.
- Stir in the mashed bananas, sour cream and vanilla and beat until just combined.
- Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
- Bake for 1 hour. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling.
Have you ever made bread from scratch? I am eager to try this new recipe I found for honey whole wheat bread! And I recently found out my aunt has my Grandpa’s old bread recipe that I will have to snag.
Fish Sandwiches with Sweet Potato Fries
Overnight Breakfast Casserole with Pecan & Brown Sugar Waffles
Dessert: Double chocolate chipcherry cookies