Alice's Banana Bread Recipe
My name is not Alice – but Alice gave me this recipe – so I owe her credit.
I could never duplicate a moist, tender Banana bread until this year and the recipe is so simple – that the first time I made it I thought hmm… she may have left out some important ingredient or something…but it turned out so here it is.
I know Banana bread – how boring… especially when I have called myself cheffin’it at home. – Just trying out this site to see if I like it before I share my greater kitchen adventures…
The trick is your oven – if it’s too hot or if you are using metal pans – beware you will wreck it. Insulated or glass seems to work best. The muffins I made turned out great too using unbleached muffin cups!
- 2 eggs
- 3 bananas - don't use black bananas! One starter spot will do.
- 1 cup of sugar
- 1/2 cup of soft butter
- 1 tsp. vanilla
- 1 vanilla bean pod - should yield approx. 1/2 tsp of vanilla bean
- 2 cups of flour
- 3/4 cup of whole pecans
- 1 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 350.
Butter and Flour one loaf pan. Line 6 muffin tin with non-bleached muffin cups. In a large bowl mash Bananas, add eggs, sugar, butter, vanillas. Beat for at least 3 minutes. - In small bowl sift flour, baking soda and salt together. Then add gradually to the wet mixture. Mix until almost combined and add your pecans.
- Fill your loaf pan 3/4 full. Bake for 45 minutes plus maybe 15 minutes. Check to ensure your loaf is rising nicely and will not overbake.
The muffins will take 20 – 22 minutes so leave space in your oven to slide them in half way through the loaf bake time.
Member recipes are not tested by the CHOW food team.
Forgot - add the pecans at the almost combined stage.