Banana Nut Bread

Name: Banana Nut Bread
Yield: makes one 8 x 5 x 3-inch loaf
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan; 1 1/4 cups all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 1 cup sugar; 2 large eggs, at room temperature; 3 ripe bananas, mashed; 1/2 cup chopped pecans

December 9, 2011

Quickbreads use baking powder or baking soda or both as leavening agents and therefore require no kneading or rising, as do traditional yeast breads. This quickbread recipe comes from my cousin-in-law Lisa, whose mama passed it on to her. It was originally baked in a loaf pan, as it is here, but I also like to bake it in a 9-inch cake pan. The temperature stays the same, but the cooking time will reduce to 30 to 45 minutes. It’s great for breakfast, an afternoon snack, or topped with ice cream for a delicious dessert.

Recipe notes

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