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Sunday, May 21

Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted

½ cup

Pecans, toasted, chopped

1 cup

Flour, all-purpose

1 ¾ cup

Sugar, granulated

½ cup

Baking soda

1 teaspoon

Cinnamon, ground

1 teaspoon

Salt, fine

½ teaspoon

Nutmeg, freshly grated

¼ teaspoon

Eggs, lightly beaten

2 large

Buttermilk, sour cream, or yogurt

½ cup

Sugar, brown

½ cup

Vanilla extract

1 teaspoon

Bananas, mashed

1 ½ cups

  1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
  2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
  3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
  4. Fold the banana mixture into the flour mixture until just combined. 
  5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
  6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
  7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 
Recipe from Food Network.