When I first seen this recipe being made, I was watching “Down Home with the Neelys” on the Food Network. I fell in love!!! I LOVE banana nut bread and I disliked getting the processed version from the store. I love this recipe because it is quick and easy and you can control the amount of nuts used in it as well. I’ve used both walnuts and pecans in the bread and they both taste great. Maybe next time, I will add some raisins. The bread doesn’t last long in the house and if I make any, I have to make 2 or 3 loaves so that I know there will be some the next day.
The recipe comes from Food Network.
What you need:
- 1 stick butter, at room temperature, plus more for loaf pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large very ripe bananas*
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Honey Butter, for serving, recipe follows
- Hand mixer or equiv.
- 9×5 loaf pan
- Cooling rack
Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.
In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
*Cook’s Note: To ripen bananas quickly, put them into a paper bag and fold down the top. The bananas should ripen in 2 days.
1 stick salted butter, softened
2 tablespoons honey
Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.
Yield: 1/2 cup
Here is the video from the episode:
Hope you enjoy this bread as much as we do! Let me know how it turns out.