Kelly’s Banana Nut Bread
Sunday morning I made Banana Nut Bread for breakfast. I often buy bananas and don’t eat them until they get soft and I don’t like them like that so I end up making bread. I mentioned in previous posts that I grew up in a pecan orchard (read that and get those recipes here and here) so we had LOTS of pecans to cook and bake with so I love them and still cook with them even though I don’t have the wonderful endless supply that I once did. Here’s the recipe that I use for Banana Nut Bread. I like it because its moist but not too sweet. Enjoy!
Banana Nut Bread
2 cups self-rising flour
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 ½ cups mashed ripe bananas (about 5 medium or 2 large)
1 cup sugar
½ cup cooking oil OR melted butter
1 cup chopped pecans
Pre-heat oven to 350 degrees. Combine dry ingredients (except pecans) and then mix in eggs, banana and oil or butter. Mix well. Fold in pecans last. Pour into a greased and floured loaf pan and bake for about 55 minutes for a large loaf pan or 40-45 minutes for a small loaf pan. Cool for 10 minutes and then remove from pan. A slice is perfect with a little butter!
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