15 May, 2018
Made from whole-wheat flour, this sweet and moist banana bread has less oil than most traditional recipes, but you won’t miss it. Extra bananas keep it moist, sweet, and flavorful. Eat it warm or cold, plain, or with a spoonful of cream cheese. Perfect for a sweet snack, as a tea cake, or eaten as a quick breakfast, this banana-nut bread is a classic rendition of a Southern comfort dish that’s about as old as the South itself. Make two batches, and deliver one to a neighbor for a Southern showing of comfort and hospitality that only a fresh-baked loaf of banana bread can bring.
How to Make It
Beat 1 cup sugar and butter at medium speed with an electric mixer until creamy. Add mashed bananas, eggs, and vanilla, beating well.
Combine flour and baking soda; add to banana mixture, beating until just combined. Stir in chopped pecans.
Pour into a greased and floured 8-inch loaf pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Serve with Lemon Curd, if desired.