Hungry Yet? I was.
I had finished off the last bananas this morning. Why do they all ripen at once and all way too quickly? I had three ripe bananas left and had one with a mango and a chicken pattie on a bagel for breakfast, that left me with two more.
I decided it was time for the banana nut bread recipe. This time I made it with Pecans and no chocolate chips. The base recipe is simple, add bananas to a bread machine or mixing bowl and puree until smooth. Add all the rest of the ingredients one at a time to the bananas. Mix until smooth. Add an Optional Cup of Pecans to the mix. Bake at 350 for 50 minutes plus. Mine took exactly 63 minutes today since my oven knows no set temperature.
2 Cups All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 Cup Granulated Sugar
3 Tablespoons Vegetable Oil
2 Bananas Peeled and sliced
Optional – 1 Cup Chopped Pecan
Puree Bananas as smooth as you like. Can be done in a mixing bowl with a fork.
Fold in other ingredients one at a time. Add the Pecans last so they don’t turn to dust.
Pour the batter into greased and floured bread pan.
Bake at 350 for 50 minutes or until Toothpick comes out clean when tested in the center.
Alternately, this recipe will bake in a bread machine. I used regular cycle and it comes out fine!
Enjoy. I’m having mine with Peanut Butter and Home Made Jelly (Thanks Cousin Bill!)