Ingredients Jump to Instructions ↓

  1. 12 tablespoons (1 1/2 sticks) unsalted butter, melted (3/4 cup)

  2. 2 cups plus 1 tablespoon all-purpose flour

  3. 2 ripe bananas, mashed

  4. 1 cup sugar

  5. 2 large eggs

  6. 2 teaspoons baking soda

  7. 3 tablespoons buttermilk

  8. 1 cup roasted pecan pieces

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350ºF. Grease a standard loaf pan (8 x 4 x 3 inches deep) with 1 tablespoon of the butter. Dust the pan with 1 tablespoon of the flour and tap out the excess. In a bowl combine the bananas with the sugar and eggs until well blended. Stir in the remaining 2 cups flour, baking soda, buttermilk, and the remaining 11 tablespoons butter. Fold in the pecans and mix well. Pour the batter into the loaf pan and bake for about 55 minutes. Remove from the oven and allow to cool for 2 hours. To serve, slice and serve plain or with ice cream Yield : 1 loaf Note: Preheat the oven to 375ºF. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.


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