Well this past weekend was a rainy, cold weekend. There wasn't much going on outside that I could do so I had to do some baking inside.
Now of course I had 3 bananas laying around way past their time and I had to do something with them. I wasn't in the mood to make the same old banana bread that I usually make, so I was on the hunt for a new recipe.
I started combing through my stack of recipes that I've cut or printed from the internet. After flipping through a few I found a recipe that Amy Grant had printed in a magazine. It was her grandma Grant and it look like just what I was looking for, so I decided to give it a try.
So I went to work making this recipe and it turned out to be amazing. It had hardly cooled when my family started cutting into it. I made this late Saturday afternoon and by Sunday afternoon only about 1/3 of the loaf was left.
This Banana bread is very good. It has chopped pecans in it which gives it a wonderful flavor and it is very moist. I am most definitely going to make this one again.
Banana Nut Bread
1 C sugar
1/2 C butter (1 stick)
2 lg. eggs
3 bananas, sliced (2 c)
2 C all-purpose flour
1/2 C pecans, chopped
1 t baking soda
1/4 t salt
- Greased 8 1/2 by 4 1/2 metal loaf pan.
- Cream sugar with butter. Mix in eggs, bananas, flour, pecans baking soda and salt. Pour into prepared pan.
- Place loaf pan in cold oven. Set oven control to 300 degrees F and bake banana bread 1 1/2 hours or until toothpick inserted in center comes out clean.
- Cool bread in pan 5 minutes on wire rack. Then remove from pan and cool completely, right side up. Makes 1 loaf.