Robert's RecipesBreads

Banana Bread

Banana Bread


Marie's recipe for banana bread is delicious, rich and moist and has chopped pecans to add an extra nuttiness.

Make a day ahead to allow the flavours to mellow.

Store the finished loaf in the refrigerator, wrapped in parchment paper and plastic wrap.

Freezes well for future use.

Banana Bread Recipe

INGREDIENTS:

  • 1/2 cup (4 oz - 115 gm) butter
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 ml) cream of tartar
  • 1/2 tsp (3 ml) salt
  • 2 mashed, over-ripe bananas
  • 1/4 cup (2 fl oz - 59 ml) hot water
  • 3/4 cup (3 oz - 85 gm) white sugar
  • 1¾ cups (7 oz - 195 gm) all purpose flour
  • 3/4 cup (2 oz - 60 gm) chopped pecans
  • 1/2 tsp (3 ml) baking soda
  • 2 eggs

    • METHOD:

    Cream the butter and sugar together.

    Add the vanilla and eggs and beat well.

    Sift the flour, cream of tartar and salt together in a bowl, then stir in the pecans.

    Dissolve the baking soda in the hot water and mix with the mashed bananas.

    Gradually add the flour mixture into the creamed mixture, beating at low speed and alternating with the banana mixture until a smooth batter is obtained.

    Pour into a greased loaf pan and bake at 375°F or 190°C for 50 minutes.

    Test with a toothpick to ensure doneness.

    Remove from the pan and cool before wrapping.

     


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