Monday, October 19, 2015
Fall Time Recipes- Pecan Banana Bread
I have always love Banana Bread. Finding a good recipe can be a challenge. Some time the baking over cooks the outside and the middle is raw. Cooking with the Bananas is also tricky when are they ripe enough.
I have a great recipe, On thing I do is wait for the bananas to ripen, til the peel have dark spots then I put them in the refigerator and wait til the peels are black. That makes then just ripe enough. If you buy the ripen ones at the store (sometime they are reduce to sell) they will ripen for use in a couple days.
With the flour I found using a scale and measuring by grams produce a better bread. Sometimes the cups can be packed too dense or not enough, this causes a heavier or gooier bread. So do invest in a measure scale. I use one from Taylor*. It is very easy to use and I can add every ingredient and stir together.
Butter and Flour a 9x5 Bread/loaf pan.
6 Tablespoons of room temp unsalted Butter ( real butter here)
1 cup of Fine Sugar
3 Riped Bananas (see instruction above on ripening)
3 beaten large eggs.
1/2 cup Butter Milk (you can use the no fat one)
1 Tablepoon Vanilla Paste or a good Mexican vanilla extract)
Cream the butter and sugar together in a Kitchen aid ( or standup mixer) with paddle til creamy. Stop and scape down the side and botton . Making sure the mixure is creammed.
Add bananas , eggs, Buttermilk and vanilla. blend til well mixed about 3-5 minutes. Stop and scrape as needed. Be sure to scrape bottom.
2 cups of unbleached Flour ( 315 grams)
1 teaspoon each of Baking Soda and Baking powder
1/2 teaspoon salt
1 teaspoon Ground Nutmeg
put all Dry ingredients in a bowl and stir together.
Add to Wet ingredients and mix on low til flour is incorparated. Then Mix on medium speed for 3 minutes.
Fold in ( mixer on 1) 3/4 cups chopped Pecans.
Put into prepared 5x9 bread/loaf pan. be sure to not to fill the pan more than 2/3 full. if you have extra use a smaller 4x6 pan to bake the rest.( It will bake for about 35 minutes in the small pan).
For the 5x9 pan bake for about 60 minutes in the preheated oven. Start ckecking at the 50 minute time. Test by inserting a cake tester or clean knife, it should come out clean.
remove and remove from pan, cool on wired rack. Enjoy
copyright 2015 by "Auntie E Cookbook/M Dubros"
*digital Taylor measuring cup