Thank goodness fall season is upon us! What better way to enjoy the cool weather than some freshly baked banana bread. I have stumbled upon the wonderful site of the kitchn and I must say, any recipe I follow from this site comes out absolutely delicious.
For my banana bread, I faithfully referred to the kitchn’s take on making banana bread and as per usual it came out wonderful.
To begin, I made sure I melted my butter fully as I wanted to achieve that firm but moist consistency of bread. Once melted, I combined my butter with sugar and creamed them together until smooth. I then added my eggs, combined them together and added milk and vanilla thereafter.
Once the batter is smooth, I added my bananas in. The key here is to ensure the bananas are ripe enough. A good indication is if the banana peels begin to form brown marks, then you know it’s beginning to ripen.
I added the bananas in large chunks and began mashing them onto the batter. I like my bananas with texture when it bakes and so I leave them a little chunky in the batter.
After mashing the bananas, sift in the flour, baking soda and salt and combine well together.
Fold the pecans gently in the batter. Ensure to toast the pecans first to bring out greater flavour. I like to toast my pecans in the stove under low heat about 6 to 10 minutes or until golden brown and a faint hint of aroma comes out. Stir often so as not to burn the nuts.
I baked mine at 350 F for 55 minutes in total. To test if it’s cooked, Prick the middle of the bread with a tooth pick to see if it’s cooked or not. If the tooth pick comes out clean and dry then you know it’s fully baked.
I cooled my bread for a few minutes in the loaf pan just to make sure every element of the bread set well. Once done, lift out of the loaf pan and enjoy! I loved taking mine with a cup of coffee! So warming.
MAKES 1 LOAF OF BREAD IN AN 8.5 X 4.5 INCH LOAF PAN
PREPARATION TIME: 20 MINUTES; BAKING TIME: 50 TO 55 MINUTES
- 3 to 4 medium sized bananas, very ripe
- 1 stick of unsalted butter
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup of milk
- 1/2 teaspoon of salt
- 2 large sized eggs
- 1/2 cup of chopped pecans
- Preheat the oven to 350 F.
- While preheating, grease an 8.5 x 4.5-inch loaf pan with butter or cooking spray and line with parchment paper.
- Under low heat on the stove, toast the chopped pecans until golden brown. Ensure to stir the pecans often so as not to over toast the nuts.
- Melt one stick of unsalted butter and combine with one cup of sugar. To melt, cut the butter in large chunks and heat in the microwave for half a minute or under low heat on the stovetop.
- Crack and add two eggs in the sugar-butter mixture and whisk until smooth.
- Add 1/4 cup of milk and 1 teaspoon of vanilla into the batter and combine.
- Once smooth, add the bananas in the batter and mash. You may keep the mashed bananas chunky or smooth based on your preference and taste.
- Once the bananas are mashed and combined with the mixture, sift together 1 1/2 cups of flour, 1/2 teaspoon of salt and 1 teaspoon of baking soda on a separate bowl and add into the batter. Combine well.
- Fold the toasted pecans in the batter and mix well. Once it is smooth, pour the batter onto the greased pan and smooth the top with a spatula
- Bake at 350 F for 50 to 55 minutes or until cooked. To test if it’s fully baked, stick a toothpick in the middle of the bread and if it comes out clean and dry, it’s a good indication that the bread is fully baked. If not, keep baking in the oven and check every 5 minutes until it’s completely done.
- Remove from the oven and cool in the loaf pan for 7 to 10 minutes. Once it’s cool to handle, lift the parchment paper out of the loaf pan and take the bread out. You may keep cooling at this point or slice the bread and start eating.
- You may add practically anything to this recipe. Experiment and go bold with walnuts, butterscotch or chocolate chips, or even blueberries should you wish. This recipe I find would work with practically anything.
- I also made this bread with just using a fork so do not feel that there is an urgent need to have a mixer for this recipe.