Monday, January 12, 2015

Classic Banana Nut Bread

While doing some decorative painting for a friend of my Mother's, she brought me a piece of banana bread to go with my coffee.  It was so incredibly delicious that I asked her for the recipe.  Over the years I have tweaked it to suit our tastes even better.  This bread has a great texture and even better than your average banana nut bread taste.

 A great thing to serve with coffee during the chilly months.

Classic Banana Nut Bread 
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
6 mashed ripe bananas
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup Bulgarian buttermilk
2 cups pecans
3 teaspoons (or more) of cinnamon 
1/8 teaspoon nutmeg (freshly ground is best)
Use very ripe bananas for making banana bread...

First, cream butter and sugar in an electric mixer.

Add in eggs one at a time until incorporated.

 Blend in vanilla and mashed bananas.

 In a separate bowl, mix flour, baking soda, and salt.

Now add 1/2 of this to the creamy mixture.  Mix thoroughly.  Pour in milk and blend.
Add rest of dry ingredients.  Add pecans.

Scrape batter into prepared (baker's joy works for me) loaf pans.

Bake at 350 for 55 minutes.  Insert toothpick in the middle of loaf to check to see if done.
 Cool loaves on a cooling rack.

When loaves are cooled, I like to add this creamy cream cheese icing

to my banana bread for an over the top comfort food.

Bon Appetit!

Cream Cheese Icing

1 stick of softened butter
1 ~ 8 oz. package cream cheese
1 teaspoon vanilla
2 tablespoons milk
1 pound powered sugar (use less for thinner icing consistency)
I like to add 1 ~ 2 tablespoons of DaVinci Gourmet Macadamia Nut Syrup for a more uniquely flavored finish to this recipe.

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