This banana bread is worth the wait, though it smells so good in the oven that it’s hard to hold out as the recipe (and tradition) dictates! Adding some whole wheat flour, pecans, a touch of nutmeg and a hint of vanilla helps create the nutty flavor that perfectly complements bananas.
Ingredients for Nutty Banana Bread
- 1 C. all-purpose flour
- 3/4 C. whole wheat flour
- 2/3 C. brown sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 1/4 t. freshly ground nutmeg
- 1.5 C. mashed ripe banana
- 1/3 C. butter, melted
- 2 T. milk
- 2 eggs
- 1/3 C. chopped pecans
Preheat oven to 350°. Butter and flour an 8-inch loaf pan.
In a large mixing bowl combine flour, wheat flour, brown sugar, baking powder, baking soda, salt and nutmeg.
In a separate bowl, beat eggs, milk and vanilla together.
Add the mashed bananas and egg mixture to the flour and mix. Add the melted butter and mix thoroughly by hand or with electric beaters. Fold the pecans into the batter and transfer to prepared loaf pan. Bake for 55 to 60 minutes, rotating at 30 minutes. Banana bread is finished when you can stick a toothpick in the middle and it comes out clean.
And here’s the nutty part (other than the pecans and nutmeg): you can’t eat this bread until tomorrow! For best flavor, wrap tightly in plastic wrap and store overnight before slicing.