Pecan Banana Bread by Erica Wilson

 

2.5 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
6 overripe bananas
1.5 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1/2 teaspoon of allspice and 1 tsp. cinnamon
1 cup toasted pecans, finely chopped

Preheat oven to 350 degrees. Lightly butter a 9 by 5-inch loaf pan.

In a bowl, combine and sift the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl to provide texture. Use a standard mixer fitted with a wire whisk and whip the remaining 4 bananas and sugar together for about 3 minutes; be sure to obtain a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; do not over blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan.

Bake for about 1 hour and 10 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t be alarmed if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes, then turn onto a wire rack to cool completely before slicing. (If you slice too soon it may crumble)

 

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