"Grandma Towler's" Banana Nut Bread
I will cherish this recipe forever! It was one of the first recipes handed down to me by my mother-in-law. I fell in love with its simplicity and abundance of flavor.
"Grandma Towler's" Banana Nut Bread Recipe | Yield: 2 loaves
1 cup (226g) Unsalted Butter (room temperature)
2 cups (400g) Granulated Sugar
4 (200g) Eggs (room temperature)
2 cups (240g) Self-rising Flour, sifted
1 1/2 cups (360g) Banana, fresh, mashed
1/2 cup (65g) Pecans, chopped
Preheat oven to 350°. Prepare 2 loaf pans using desired Pan Prep Method.
In mixing bowl of stand mixer fitted with paddle blade, cream butter and sugar until light and fluffy. Add eggs, one at the time, mixing between additions.
On low speed, add sifted flour and continue to beat just until combined then fold in mashed bananas and chopped pecans.
Pour into prepared loaf pans. Bake approximately 50-55 minutes or until done.
Takes approximately 6 medium sized fresh bananas to yield 300g mashed banana.
To amp up flavor, add the grate and 1 teaspoon (5g) of juice from a fresh lemon to the mashed banana. Also add 1 teaspoon (5g) pure banana extract.
You can use any size chopped pecans. I like the packaged pecan cookie pieces.
No self-rising flour? Make your own by adding 1-1/2 teaspoon baking powder (6g) and 1/4 teaspoon salt (1.25g) to 1 cup (120g) of all-purpose flour.