Southern Pecan Banana Bread

This is an Old Southern recipe that is almost like cake but certainly bread. I always make extra to put up in the freezer for later. It's very simple and quick to prepare. Pecans are one of the main nut trees that grows so well in Texas. They are gorgeous tall stately trees that reward us with plenty of much needed shade in our hot summer weather.

Preheat your oven to 325

1/2 cup butter softened
1 cup of sugar
2 eggs, fresh farm raised if possible
1 cup bananas, ripe and mashed up
2 cups all-purpose flour (unbleached is preferred)
pinch of salt
1 tsp. baking soda
1/3 cup warm water
1/2 cup chopped pecans ( I get them fresh from the farmers market as halves, place them in a ziplock bag and run my rolling pin over them)

Blend butter, sugar, eggs and mashed bananas until smooth. In a separate bowl mix together with wire whisk your flour, salt and baking soda. Add your dry ingredients to your banana mixture alternating in with your warm water. Stir in the Pecans and divide into 2 lightly oiled loaf pans. Bake for at least one hour. Check the center with a toothpick. When it comes out clean the bread is done. This old fashioned bread will crack at the top. It is so beautiful and the aroma will fill your kitchen. Cool pans a bit before removing them from the pans. Let them finish cooling on a wire rack.



Oh the Lazy Hot Days of a Texas Summer!!
Happy Gardening!!
Pammy