Banana Bread With Pecans Recipe - Cooking Index
Banana Bread With Pecans Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 | Overripe bananas | |
| 1 cup | 198g / 7oz | Sugar |
| 3/4 cup | 148g / 5.2oz | Unsalted butter - (1 1/2 sticks) - melted, cooled |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 teaspoon | 5ml | Pure vanilla extract |
| 1/2 cup | 73g / 2.6oz | Pecans - finely chopped |
| Confectioners' sugar - for dusting |
Preheat oven to 350 degrees and lightly grease a 9- by 5-inch loaf pan. In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
Source:
"FOOD 911 with Tyler Florence - (Show # FO-1D17) - from the TV FOOD NETWORK"
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