I figured I better use my stand mixer one last time before it gets added to the list of packed-up items. And, since I'm still in clean-out-the-freezer mode, I decided to make banana bread. (Given that there are still quite a few bananas in the freezer, I may have to break out the stand mixer at least one more time to take care of 'em -- or, hmmm, do I smell banana pancakes in our future??) Anyway, I decided to change the recipe up a little bit and added pecans instead of walnuts (crazy, I know) and I also added in some cinnamon and nutmeg to deepen the flavor a little bit. It appears I've got a handle on baking bread -- now, if only the kitchen would just magically pack itself up!
Spiced Banana Pecan Bread
(makes one large loaf)
1/2 C unsalted organic butter
1/2 C raw sugar
2 farm eggs
1 t vanilla
1 3/4 C unbleached all-purpose flour
1 t baking soda
1 t aluminum-free baking powder
1/4 t fine sea salt
1/2 t ground cinnamon
1/2 t ground nutmeg
2/3 C chopped pecans
4 uber-ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large or one medium and one small loaf pan.
3. In a large bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the dry ingredients (I just put them all in a bowl together and mix with a fork; sifting is overrated!)
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture.
6. Stir in the chopped pecans by hand.
8. Bake for 45-60 minutes or until a knife inserted into the bread center comes out clean.
9. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
10. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
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