Sunday, September 13, 2015

Pecan Topped Banana Bread

Pecan Topped Banana Bread
     The weather is quickly changing here in Minnesota. We had a beautiful Labor Day weekend and a fabulous summer, but like all good things it must come to an end. It seems that as soon as Labor Day was finished the weather was too. I wake up to 45 degree mornings. BRRR! Thankfully it warms up during the day, but it is still fall like weather.

     This past Saturday morning I decided to make some banana bread. It was such a cool morning and after walking the dogs around the block I decided I needed something warm for breakfast. I was at first going to make banana muffins, but opted for banana bread. This is my old recipe. I have no idea where I ever got it from, its been around so long.

     I did add a little bit to it this time. I sprinkled cinnamon on top and added chopped pecans before baking. There is just a hint of cinnamon, but it is so delicious and the pecans are equally delightful.

   Well here's to welcoming fall and all the chilly days it is about to bring to us. Time to enjoy the changing season and the changing leaves.

Pecan Topped Banana Bread

3 very ripe bananas, mashed
1/2 cup sour milk, or 1/2 cup +1 teaspoon vinegar
2 eggs
2/3 cup melted fat
Beat these ingredients then add the following and beat well.
2 cups flour
1teaspoon soda
1 cup sugar
1/2 teaspoon salt
Pour in loaf pan sprayed with cooking spray.Sprinkle cinnamon on top of batter and add 1/4 cup chopped pecans. Bake at 325 for 1 hour and 20 minutes. Cool in pan

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