La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4645/Banana_Pecan_Bread
Banana Pecan Bread
Yield: 1 loaf
Ingredients
| 2 |
cups |
all purpose flour
|
|
|
| 1 1/2 |
teaspoons |
baking soda
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 5 |
|
overripe bananas
|
|
|
| 1 |
cup |
granulated sugar
|
|
|
| 3/4 |
cup |
unsalted butter, melted and cooled
|
|
|
| 2 |
|
large eggs
|
|
|
| 1 |
teaspoon |
pure vanilla extract
|
|
|
| 1/2 |
cup |
pecans, finely chopped
|
|
|
Directions:
Preheat oven to 350 degrees F and grease a 9 by 5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking soda, and salt; set aside.
With an electric mixer fitted with a wire whisk, whip the bananas and sugar together until fluffy, about 3 minutes on high.
With the mixer on low, add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients until incorporated; do not overmix. Fold in the pecans with a rubber spatula and pour the batter into the prepared loaf pan.
Give the pan a good rap on the counter to get any air bubbles out and level the batter.
Bake for 1 hour and 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and cool the bread in the pan for 10 minutes or so. Turn the bread out onto a wire rack to cool completely before slicing.
Photo and food styling by Webstop.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4645/Banana_Pecan_Bread