I’m not a big fan of bananas. I always have been…but about a year ago, something changed in my taste. I still love the taste of them…but the texture, well, simply gags me. It’s a shame really, because I do love the flavor. I bought a big ole batch of bananas last week, when I found out my grandson was coming to stay with me. He adores bananas. But, before he could even get to my house they got really ripe. Even Jude, the lover of all things bananas wouldn’t eat them.
Somehow, I’m never sad when a banana goes dark. this is the sign of something WAY more exciting to me. Banana nut bread….coming up! Only this time…I decided to do some experimenting with it. So, you’re getting my beloved recipe for banana nut bread and muffins…with an addition of a couple of extra goodies.
One of the main reasons I love making banana nut bread, is because of the simple, and clean preparation.
You mess up one bowl…and what ever your baking it in….Bob’s your Uncle…you look like an amazingly talented Baker! 😀
Preheat oven to 325 degrees…and grease a loaf pan….or prepare muffin pan.
2 Cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 Cup butter
1 Cup sugar
1 teaspoon vanilla extract
3 large bananas mashed
1 Cup chopped pecans
1 Cup Craisins
(one batch I added chocolate chips instead of craisins but used pecans in both)
Mix all of the ingredients together scraping the sides of the bowl to insure the flour all gets incorporated.
Pour into a loaf pan, or muffin tins.
Bake at 325 degrees for 55 to 60 minutes…or until darkness desired. Testing doneness can be done by sticking a toothpick into the middle. If the toothpick comes out clean, it’s fully cooked. We like ours dark…so I bake mine just a tad longer.
Hands down, our pick was the recipe with the pecans and craisins. I don’t know who thought up craisins…but they are just the ticket if you want a little tart sweet kick to any recipe…or salad. I adore them on my salads!
Do you grease or flour your pan?