Sunday, March 3, 2013

Banana Nut Bread

Banana nut bread is the perfect solution for those pesky overripe bananas.  I like to whip this up as a thank you or get well soon gift.  It's inexpensive, quick to make and universally loved.  This version has a wonderfully earthy quality to it, achieved by the addition of the almond  meal.  Almond meal, or flour, is available at health food stores and specialty food retailers.  I buy mine from Trader Joe's.


1 stick room temp butter
1 cup sugar
2 eggs, room temperature
3 very medium, very ripe bananas
1 TBSP milk (or soy or almond milk)
1 1/2 cup flour
1/2 cup almond meal
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup chopped pecans


Preheat the oven to 350 degrees.  Grease a 9x5" loaf pan.  I use a silicon pan, but use whatever you have.

In the bowl of your stand mixer combine the butter, sugar, eggs, milk and bananas.  Mix on medium speed until the bananas are broken up and the mixture is incorporated.  If your bananas are nice and soft this will take about 30 seconds.  If the bananas are on the hard side I recommend mashing them with a fork before adding them in.

In a small bowl mix the remaining 8 ingredients.  Add them into the wet mixture and mix just until combined.  If you over mix your bread will be tough.

Pour the batter into the greased loaf pan and put in the oven.  Bake until a toothpick comes out clean, about 1 hour (but maybe up to 1 hour 15 minutes).

This type of bread freezes beautifully.  I often make this in advance of company and pull it out the evening before I plan to serve it.  
For a truly enjoyable experience slice it, toast it and spread it with some butter.  YUM!

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