One of my favorite things about Fall is spending evenings at home, baking sweet treats for my family. This recipe for banana bread is my go-to. Not only does it fill your home with the sweet scent of the season, but it's also super easy and, oh ya, DELICIOUS! The recipe is originally from the cookbook, Necessities and Temptations by the Junior League of Austin, available at Amazon.com, but I also found it on one of my favorite recipe blogs, The Cafe Sucre Farine.
Yields 2 loaves
Prep Time: 20 min, Cook Time: 1 hour
- 6 tbsp butter
- 10 tbsp dark brown sugar
- 3 tbsp milk
- 1 cup chopped pecans (or more, toasted)
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 4 very ripe bananas, mashed (the bananas have to be so ripe that they’re nearly black!)
- 1 tbsp pure vanilla extract
- 4 tbsp buttermilk
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda ( I also add 3/4 tsp baking powder)
- 1 tsp salt
- Preheat oven to 350 degrees F.
- Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture, beat well; pour into 2 greased and floured 9x5x3-inch loaf pans; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.
- To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.
- Watch closely (this takes around 1 minute- maybe even less!).
For more info, visit www.thecafesucrefarine.com