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27-2 Summer Issue
Entertaining the Bakersfield Way

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Home Food & Wine Recipes Desserts Banana Pecan Bread

Banana Pecan Bread

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Description

26-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson

To lunch or not to lunch, that is the question. What if it's too early for lunch and too late for breakfast? Easy answer: you brunch!

Ingredients

  • 2 Cups all-purpose flour
  • 1 Tsp. baking soda
  • 1/4 Tsp. ginger
  • 1/4 Tsp. nutmeg
  • 1/2 Tsp. cinnamon
  • 1/4 Tsp. salt
  • 1/2 Cup butter-flavored Crisco
  • 3/4 Cup brown sugar
  • 1 Tsp. vanilla extract
  • 2 eggs, beaten
  • 2 1/3 Cups mashed, overripe bananas
  • 1/2 Cup pecan pieces

Methods/steps

  1. Put all the dry ingredients into a large bowl and whisk  thoroughly.
  2. Place Crisco and brown sugar in a mixing bowl and blend (preferably using a cake paddle) until light and fluffy.
  3. Add the vanilla extract, then on low speed add the eggs and mashed bananas in slowly ensuring an even mix.
  4. Spoon in the dry mixture until the flour just barely disappears—over blending will cause the bread to be heavy and dry, so watch carefully and stop the mixer just before you think it’s fully mixed.
  5. Grease a regular bread loaf pan.
  6. Pour in the dough and gently even the top surface with the back of a spoon.
  7. Bake in a preheated oven at 350 degrees for about 55-65 minutes (as oven temperatures can vary).

Additional Tips

Once these loaves have baked through (a cake tester or bamboo skewer should come out nearly clean) remove from the oven and allow to cool for just a few minutes. The next part may be a bit hard on the hands but well worth the risk: lay out plastic wrap on your counter in a size suitable to completely wrap each loaf individually. Loosen and turn out the loaves onto the plastic wrap and then immediately wrap to seal in the evaporating moisture. Place in freezer immediately. By wrapping the still-hot loaves you will be trapping the moisture in the bread ensuring a moist and delicious treat later on.