September 5, 2009 - 5:52pm
Dessert Bread for the Weekend!
Banana-Nut Bread! Fast, easy and didn't heat up the kitchen to much and I just happen to have 5 extra-large perfectly overipe black speckled bananas and fresh Pecans from our local Bates Nut Farm!
This is a lovely tasting recipe 'not to dry not to moist' and slices beautifully from Williams-Sonoma Bread. I doubled the recipe and it works out just right for two nice large 9X5 loafs.
Sylvia
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Umm! This looks really yummy, Sylvia :-)
Thank you, Debra!
Sylvia
Hi sylvia!
This looks good. Is it sweet? My go-to banana bread recipe is from The Bush Family Cookbook (no, it's not Barbara's recipe but their chef's) which comes out darker and is just very satisfying. I might give the WS recipe a try if it's not too sweet.--cake diva
Thank You, caka diva! The first thing I thought when I took my first bite was...Oh this is not overly sweet and all the flavors came through nicely! This recipe could easily be tweaked...but Iam very happy with the original. I used the gram measurements, fresh zested nutmeg, 5 large sweet overipe bananas, Bakewell Cream baking powder and Red Mill aluminum free baking soda.
Sylvia
Your banana bread looks awesome! My whole family would love that!
Yours looks more yummy than the one on their website.
Shiao-Ping
and thank you! Actually, after I made it I thought it looked better than the one pictured on the cover of the book and inside at least moister and lighter...but it is the same recipe given on their web-site. I always tend towards a little extra banana and I think that's the difference that made it moister and I used my very fresh bakewell baking powder and fresh baking soda.
Sylvia