1 h 05 to 1 h 20

Banana Bread

Recipe by Mary McHale

Moist banana bread made with very ripe bananas.

Equipment

1
Preheat the oven to 175 °C.
2
Beat the softened butter and sugar until light and fluffy.
For this step
- 150 gwhite sugar
- 115 gbutter
3
Add the mashed bananas and beaten eggs, then mix until smooth.
For this step
- 325 to 350 gvery ripe bananas
- 2eggs
4
In another bowl, combine the T45 flour, baking soda and salt. Sift the dry ingredients, ideally several times, then fold them into the banana mixture without overmixing.
For this step
- 325 to 350 gvery ripe bananas
- 150 gT45 flour
- 1 tspbaking soda
- 3 gsalt
5
Fold the chopped pecans and pinch of cinnamon into the batter.
For this step
- 30 gchopped pecans
- 1 pinchcinnamon

1
Pour the batter into 1 lightly greased loaf pan.
2
Bake for 45 to 60 min, until the center is firm and a knife or toothpick inserted into it comes out clean or almost clean.
3
Let cool in the pan for 10 min, then unmold onto a rack.

1
This banana bread freezes very well.
For this step
- 325 to 350 gvery ripe bananas

1
Mix 60 g chopped pecans, 2 tbsp dark brown sugar and 1/2 tsp cinnamon.
For this step
- 150 gwhite sugar
- 30 gchopped pecans
- 1 pinchcinnamon
2
Pour half the batter into the pan and sprinkle with some of the pecan mixture.
For this step
- 30 gchopped pecans
3
Add the remaining batter, sprinkle the rest of the pecan mixture on top and press it in lightly.
For this step
- 30 gchopped pecans

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