My Culinary Trial Room

Wednesday, October 8, 2014

Banana & Pecan Bread

Well, everything went fine over the weekend. Pappu is over the moon happy that he started school and looks forward to it every morning. We had a short vacation trip to Door county to enjoy fall colors and thanks be it the weather went from good to great over the weekend. So yeah, I am happy, happy that I could get some time off cooking, happy that my baby is not a cry baby when it comes to school and happy that we took some time off from regular life. Coming to this bread recipe, I made this one to be packed for our travel. The room that we booked had a kitchenette and so I packed this banana bread for the sudden hunger pangs. Moreover Pappu likes to munch on home baked goodies and having this bread on hand ensured that he had something to eat during our stay.

~*What U Need*~
All purpose flour - 1 cup
Whole wheat flour - 3/4 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Almond milk - 1/2 cup
Chopped pecans - 1/2 cup
Egg - 1
Mashed bananas - 1 1/2 cups
Vanilla extract - 2 tsp
Brown sugar - 1/2 cup
Granulated sugar - 1/2 cup
Butter - 5 tbsp
Salt - a pinch

How I Made it:
Preheat oven to 350F. Lightly grease and flour a 9x5 inch loaf pan. Beat butter and sugars till light and fluffy. Add egg and vanilla and beat till combined. Add the mashed bananas and mix well.

In a separate bowl, sift the flour, baking powder and soda. Alternately add the flour mixture milk to the butter, ending with flour mixture. Pour into the greased pan and top with chopped pecans and bake for 60-70 mins. Cool and slice.