Thursday, April 8, 2010

My Favorite Banana Bread Recipe

Finally! I have found THE recipe for banana bread. I've tried quite a few of them and none of them were the IT recipe, but this one has become my favorite. I love banana bread and all the recipes I've been through are okay, but they're just too dry or not very flavorful until I pulled out the awesome Southern Living cookbook. I tweaked their recipe for Banana Loaf to my liking and have been using the recipe since. The bread is moist, has that nice little crunch on the top and you can actually taste that yummy banana flavor. Mmmmm. A warm piece of bread right out of the oven with butter is just sooo good! I can taste it now! Get the recipe below.

Banana Loaf
adapted from Southern Living cookbook
1 3/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1 1/4 tsp. cream of tartar
2 eggs, beaten
1/2 c. vegetable oil
1 tsp. vanilla
2 ripe bananas, mashed
1/2 to 1 c. chopped pecans

Mash bananas in large bowl of electric mixer. Mix in oil, eggs and vanilla. Add first 5 ingredients to wet mixture. Mix well. Add pecans. Pour batter into a greased 9x5x3 loaf pan. Bake at 350 for about 1 hour or until a cake tester inserted in center comes out clean. Cool in pan for 10 minutes;remove from pan and cool on a wire rack. Yield: 1 loaf


JessieMomma said...

YUM! I was looking for a good banana bread recipe today actually. I wonder though, have you ever used fruit pulp (ie. orange pulp) in your batter breads? I have several cups of freshly juiced pulp in my freezer, but don't know the exchanges to use. Thanks for your wonderful posts!

Missy said...

Jessie, first , thanks for visiting my blog. I'll hope you'll stop by again.

Second, I haven't ever used fruit pulp in my bread. I'm not sure how it would work out. Sorry,I'm not much help. Maybe just thaw out the pulp and give it a try?. It just might work.

Anonymous said...

Yes, you can add fruit pulp to make quick breads and muffins - here's to more fiber. For oranges I would add some zest as well for flavor and aroma. I have used pineapple pulp for large pineapple/coconut muffins - they were somewhat heavy but delicious freshly made with butter in a brunch-type menu. For amounts, you could check a zuchini loaf bread since that would be similar and adjust accordingly.

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