Banana Nut Bread
During the pandemic, banana bread recipes were viral on the internet. Here’s an old favorite I made almost every Friday before heading to the lake in the summer when my children were little. I’d pick up lots of fresh fruit and would prepare a sausage casserole easily made ahead (just adding eggs in the morning) to serve for breakfast. We’d invite another family (or two) to stay with us and the little lake house would be happily bursting at the seams! My husband would make a “Costco run”, so there’d be plenty of food to feed anyone who stopped by to visit! A weekend filled with the kids all piled into the bunk beds , singing karaoke, running full speed to slip and slid into the pool from foam floats, jet ski riding, knee boarding, pitching pennies (hollering “I got a leany!”) and begging to be pulled and slung from the gigantic banana float. Food is memories. Serve this bread plain, with cream cheese, or toasted with butter. Get creative – use mini loaf pans or muffins are an option too!
- 1 stick butter room temperature (using a little to grease the loaf pan)
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs – room temperature
- 1 tsp vanilla extract
- 3 overripe bananas mashed
- 1/2 cup sour cream
- 1 cup pecans – chopped
- 7 oz all purpose GF flour (I use King Arthur)
- 3 oz almond flour fine ground
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
Butter a loaf pan (or ramekins if making muffins) and line the bottom (sides for muffins) with parchment paper.
Blend butter and sugars in a mixer until combined.
Add eggs, vanilla and bananas and mix.
Fold in sour cream and pecans.
In a separate bowl sift together flours, salt, baking soda and cinnamon.
Add dry ingredients into the liquid mixture a little at at time. Pour into prepared loaf pan (or lined ramekins) and bake at 325 degrees for around 50 minutes (a little less for muffins). Place foil over the top after 30 minutes if it starts to brown too much.
Remove and cool on a wire rack.
