Recipe: Banana Buttermilk Pecan Bread

Hmmm… that’s a mouthful to say… Banana Buttermilk Pecan Bread…. but it does the job.. let’s you know exactly what you’re getting… and what you’re getting is a wonderfully moist banana bread with pecans.

I grew-up eating leftovers… and mind you… I’m not complaining.. I love leftovers… what’s better than a round two of a great meal?... It was part of my upbringing to use as much as you possibly can… and not waste… oh sure… I have tuppers in the fridge sometimes that have a tablespoon left of something unidentifiable … or has the cure for something growing… but I mean well… I do try to use everything up… and bananas are no exception.

Sometimes I think Warren over-buys bananas and lets just the right number of them get too ripe to enjoy eating… so I just have to make banana bread… I have made banana breads, muffins… sauce, pancakes… you name it.. I probably have made it. In fact.. I have so many banana recipes I still haven’t shared with you for fear of turning off readers with too many banana recipes.

Well… here’s another banana bread recipe. It’s slightly different from the other one I posted. This one is a little more dense and moist because of the addition of buttermilk… and I use pecans with this recipe… I happen to really like pecans.. and it gives this bread a really nice flavor.

TIPS

As I mentioned… I used pecans… if you don’t want to be adventurous and try using them.. you certainly can substitute walnuts.

I used white sugar… you can also use some brown sugar… just substitute half of the white sugar with brown sugar.

Bananas are best when they are almost black… they should be at least black in large areas of the peel. When they get that ripe.. they’re sooo aromatic and soft… they really are the best for baking breads and muffins.

I used cinnamon in the recipe… you can also add a little nutmeg for even more flavor.
This is extremely quick to put together.. and really very good… I hope you try it.






Recipe: Banana Buttermilk Pecan Bread

All you need:

3-4 very ripe bananas, mashed
1 stick butter, melted
2 eggs, lightly beaten
1/3 cup buttermilk
1 ½ cup sugar
½ teaspoon vanilla
1 tsp cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cup flour
½ cup pecans, coarsely chopped

All you need to do:

Preheat the oven to 325 degrees F.

Spray a bread pan with cooking oil (butter flavor preferred).

In a large bowl, mash the bananas with a fork. Mash until fairly smooth, leaving a few lumps.

Add the melted butter and mix well with a fork.

In a small bowl, beat the buttermilk and eggs with a fork.

Add the egg mixture to the banana mixture and mix well with a fork.

Add the sugar, vanilla and cinnamon to the mixture, mix well with a fork.

Sprinkle the baking soda and salt over the batter and mix well with a fork.

Add the flour and stir well with a spoon until the flour is well incorporated into the batter.

Add the pecans and stir well.

Pour batter into the prepared pan.

Bake at 325 degrees F for 1 hour and 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 10 minutes, then remove bread from the pan and let cool on a rack.