Today, I had two very tired looking bananas in the fridge and rather than waste them, I decided to make a recipe from my trusty McCall’s cookbook that I bought before I was married (the first time) eons ago.
I scrounged around in the pantry and came upon two packs of opened glazed salad pecan bits which would add richness and dress up the top of the loaf when it’s baked. Here’s the rest of the recipe:
- Soften 1/2 stick of unsalted butter in a mixing bowl; add 1 cup of sugar, 1 egg and beat with an electric mixer until creamed together.
- Measure out a scant cup of milk and fill to 1 cup total with some orange juice and set aside.
- Peel bananas and trim dark spots – cut the fruit into small pieces into the creamed mixture; beat the mixture until bananas are incorporated and smooth.
- Add the milk/orange liquid into the bowl and combine. If I had a navel orange in the fridge, I would have zested it and added the orange zest (next time!)
- Measure 2 1/2 cups flour, 3 teaspoons of baking powder, large pinch of salt and mix it well with the rest of the ingredients.
- When the batter looks combined, stop the mixer and add some of the glazed pecans and stir by hand.
- In a buttered bread pan, spoon the batter, smooth the top and sprinkle the remaining glazed pecans across the top.
- In a preheated oven at 350 degrees, bake the banana bread for 60 minutes or a few minutes more, testing the center with a toothpick for doneness.
Smells heavenly, baking on a rainy, damp, New England day!