kitchenklutz: spoons and bowls (Default)
[personal profile] kitchenklutz
This morning was filled up with quite a bit of household tasks and chores, so to take a break I made a batch of banana nut bread. Mostly this was motivated by having plenty of leftover bananas that were overripe and about to go bad anyways -- double bonus!

Banana Nut Bread


* 1/2 cup butter or margarine (1 stick)
* 1 cup sugar
* 2 eggs
* 2 cups flour
* 1/4 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 3 large bananas, very ripe, peeled
* 1 cup finely chopped pecans, almonds, or walnuts


1. Preheat oven to 325 degrees F.

2. Cream together butter/margarine and sugar. Add eggs, one at a time, beating after each addition. Sift or whisk dry ingredients (flour, salt, baking soda, cinnamon, & nutmeg) together, then add to creamed mixture. Stir in bananas and chopped nuts.

3. Pour banana nut bread batter into a well-greased loaf pan; bake at 325 degrees for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.

Ridiculously easy to make and cook, smells fantastic, and my loaf is just about to come out of the oven. Of course, I did neglect to properly grease the pan before I put in the dough, so no doubt it'll end up a bit stuck to the pan -- learning experience for next time!

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Date: 2015-01-03 08:37 pm (UTC)
stardreamer: Meez headshot (Default)
From: [personal profile] stardreamer
Sounds good! Do you just mash up the bananas into the batter, or what?

I have become a convert to pecans; apparently for many years I avoided them because I mistook them for walnuts (shelled, they look similar), which I don't like. My partner has the World's Easiest Recipe for Roast Pecans:

1 package shelled pecans (we get these in the baking section at CostCo)
Water to cover
Salt to taste*

Mix the salt into the water, then add pecans and swish them around a bit. Dip them out with a slotted spoon and spread them on a cookie sheet. (A standard-size cookie sheet will hold 1 pound of pecans.) Place in cold oven, set to 315°, and leave for 35 minutes. Come back, shut off oven, and allow to cool completely before opening. Eat and enjoy!

* He suggests starting with a ratio of 1/2 t salt per 1 cup water; if that's not salty enough, try a little more next time.


kitchenklutz: spoons and bowls (Default)

March 2015

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