September 30, 2013

Aunt Judy's Banana Bread

Who doesn't like banana bread?  Talk about comfort food!  I sometimes discover that other banana bread recipes can be VERY dry.  Well, I grew up with this recipe which is pretty much fool proof.  It's a little heavier than other breads because of the amount of butter.  You could probably cut back the butter by half and use an extra banana if you were really watching calories.  (Just don't tell Aunt Judy)

3 very ripe bananas (I freeze mine so when they are thawed, they provide a lot of moisture)
2 eggs
1 stick of butter
2 cups of flour
1 1/4 cup sugar (3/4 cup baking stevia: Sorry Aunt Judy, that's all I had!!)
1 tsp baking soda
1 tsp cinnamon
dash of cloves
chopped pecans (optional: could use walnuts or golden raisins too)

 Preheat your oven to 300 degrees.
Grease and flour your loaf pan (I just use the wrapper from the butter to grease)
 Start by mixing butter, sugar, eggs, and bananas
 Slowly add the flour and baking soda.  Mix until combined.
 While batter is mixing, chop your pecans.
 Fold in pecans with a spatula.
 Pour into your loaf pan.  I added whole pecans on top. (This is helpful if you're taking this some place where there might be someone with a nut allergy because then they know what's in it.
Finally, bake for 1 hour covered with tin foil.  Remove tin foil after 1 hour and bake for an additional 10-15 minutes or until a toothpick comes out clean.

Slice and serve with butter, honey, or as is!  Enjoy!

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