Ingredients
Servings: ￩￫
| 1 1/4 | cups sugar |
| 1/2 | cup butter |
| 2 | eggs |
| 1 1/2 | cups mashed very ripe bananas |
| 1/2 | cup buttermilk |
| 1 | teaspoon vanilla |
| 2 1/2 | cups AP Flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
Instructions
This banana bread was delightful. The caramelized pecans really did add a sweeter crunch to the bread. In retrospect, I probably should have added some kind of streusel on top. Banana bread is just ten times better with a topping.
1. Preheat the oven to 350°F. Grease two medium loaf pans or one large loaf pan.
2. For the caramelized pecans: Melt the tablespoon of butter over medium heat. Add the sugar, pecans, and cinnamon, and mix until evenly coated. Set aside and let cool.
3. For the banana bread: Mix together the sugar and butter. Add eggs and stir. Add bananas, buttermilk and vanilla, beating until smooth. Stir in flour, baking soda and salt just until moistened. Add in the nuts. Pour into prepared pans.
4. Bake smaller loaves for about 1 hour, large loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
