It’s been several times that I make this recipe for banana bread with pecans, but I had never taken the time to photograph it to share and yet, it’s worth it…
I like to use them with pecans salted (and therefore I don’t put salt in the supplement), I find that it really brings a little something extra, a bit like the salted butter in a cake. And for even more indulgence, I suggest you melt a little dark chocolate in a bain-marie and pour a spoon on your share of banana bread… yum, Yum !!
I always wondered why they call it the banana bread (or banana bread), because for me it is more of a banana cake and the pecan, all the more that there is no baker’s yeast… Well, whatever it is, it is absolutely delicious, and it is the most important !
Banana bread aux noix de pecan
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Preparation time 20 min
Cooking time 1 hr
- 280 g of flour
- 1 teaspoon baking food
- 1/2 teaspoon of salt
- 110 g butter, softened
- 220 g of sugar powder
- 1 sachet of vanilla sugar
- 2 eggs
- 3 ripe bananas
- 85 ml milk + 1 teaspoon lemon juice
- 125 g pecan
- Preheat to 180°.
- In a bowl, pour in the milk and the lemon juice. Mix and set aside.
- In a bowl, mix the flour, salt and bicarbonate of soda.
- In another bowl, mix the butter and the sugars until the mixture is well sparkling. Then add the eggs, bananas mashed, pecans chopped, and milk + lemon juice. Stir well, pour in the flour and mix well.
- Butter a cake mold and pour the dough inside.
- Bake for about 1 hour, until the banana bread is golden brown.
- Remove from pan and let cool before serving.
- If you want, you can pour a little maple syrup or melted chocolate on the top.
- If you use pecan salty, which is quite possible, it is not necessary to add salt in the dough.
Source : BBC