Have you ever wondered what to do with the bananas that are borderline black that are sitting on your kitchen counter? This recently happened in my kitchen and I immediately thought banana nut bread. I do think it had something to do with the fact I was heading to Tennessee for a bike race and I figured it would be good to take along on the road. Ok – So, since I’m not really a baker (huge understatement) I needed to research recipes to get an idea of ratios of flour, milk, baking powder, etc. for my recipe. I don’t know if you’ve ever Googles banana nut bread recipe or looked at possibly your grandmothers like I did — but wow do some of them call for a lot of oil in them! A lot! They also call for a lot of sugar and walnuts. Well, I didn’t want a lot of sugar, I don’t exactly like walnuts and I sure wasn’t pouring oil into my banana nut bread recipe.
Some might say I should have just stopped then and there, except I thought that it was a great way for me to come up with my own unique recipe. So I did.
There are a few steps to this one. It’s not exactly a dump and bake recipe. However, it is actually really good because it’s not too sweet and it’s not overly banana tasting. And yes, I know it’s banana nut bread but I don’t like a really strong banana flavor in foods. If you do, add in a couple more bananas. Problem solved! I used brown sugar as the sweetener because I think you can use less than regular table sugar, but with the same result. Then for the fat, I used melted butter and curdled milk instead of oil.
This could easily turn into some banana nut muffins too. Just adjust the cooking time and when I say adjust, bake for 25-30 minutes if you have a big muffin tin.
Brown Sugar and Pecan Banana Bread
- 2/3 cup whole milk
- 1 tablespoon fresh lemon juice
- 2 1/2 cups bread flour, cake flour or all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 3 very ripe medium bananas, 2 mashed and one sliced
- 3/4 cup roughly chopped pecans
- Put oven rack in middle position and preheat oven to 350°F.
- Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
- Mix the flour, baking powder and salt in a bowl. Set aside.
- Beat together butter and sugar in a large bowl with an electric mixer at high speed until fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)
- Slowly mix in the milk and then add in the flour mixture to banana mixture. M at low speed just until batter is smooth. Stir in pecans.
- Take a loaf pan and spray with non-stick baking spray or line with parchment paper. Pour the batter into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 to 1:15 hour.
- Cool bread in pan on a rack 20 minutes, then invert bread onto rack.