Banana Bread
Bread in which fruit is a main ingredient is called a pudding in England and the Spanish equivalent Budín in South America. For whatever reason these types of desserts came merely to be known as breads in North America based on the fact that they were, and are, typically baked in loaf pans, like bread. Adding to the confusion, bread puddings in the USA are, in fact, custard type dishes in which day-old bread is use, sweetened with eggs, cream and sugar to make a sweet dessert that is nothing similar to the puddings in England nor the Budín de Pan in South America. This one? Like the English counterpart, it’s a cake of bananas, baked in a loaf pan which is the only thing it has in common with bread.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 4 banana overripe
- 1 cup white granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks) , melted and cooled
- 2 eggs large
- 1 tsp vanilla extract pure
- 1/2 cup pecans finely chopped
- confectioner's sugar for dusting
Instructions
- Preheat oven to 350 F (177 C) and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
- Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
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