A day on the links yields a great recipe

Robin McDaniel
Pecan  Banana Bread can be a sweet breakfast or great dessert.

Photo by Robin McDaniel

Pecan Banana Bread can be a sweet breakfast or great dessert.

A couple of weeks ago I was privileged to cover the Kingdom Design Ministries Golf Tournament at Royal Oaks. In addition to serving the golfers breakfast and lunch, there were a large variety of homemade baked goods. One particular dessert I kept hearing raves about was a Pecan Banana Bread.

Missy Johnson, host of the golf tournament, told me that her friend Judy Stinnett had donated the bread. Judy was kind enough to give me the recipe to share with Blount Today readers.

Judy told me she had been baking this bread for about 40 years, and that it was a recipe that was a combination of recipes from her mother, Nell Warnock, who will be 96 this August, and her grandmother, the late Pearl Major. I love using these tried-and-true handed-down recipes.

Judy told me while bananas are her first choice to use, she has used pears and applesauce as a substitute for bananas. She occasionally will add toasted coconut to the top. For the banana bread, Judy includes a caramel glaze topping. You can make the glaze thin or thick by adding more or less evaporated milk.

Cook’s hint: Turn the baking pans upside down after spraying to get a good coating.

Judy Stinnett’s Pecan Banana Bread

1 cup mashed bananas (about 3 very ripe bananas)

1/2 cup vegetable oil

1 1/2 cups sugar

4 Tablespoons buttermilk

3 large or jumbo eggs, slightly beaten

1 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

1 1/2 cups, plain-all purpose flour

1 cup chopped pecans

Preheat oven to 350 degrees. In large bowl, add bananas, oil, sugar, buttermilk, vanilla and eggs, mixing on low speed for 2 to 3 minutes. In separate bowl, whisk flour, soda and salt together and gradually add to banana mixture.

Blend until well moistened. Fold in pecans.

Lightly coat with non-stick cooking spray such as Bakers Secret four mini loaf pans or two 9x5x 3-inch loaf pans. Pour batter into loaf pans.

Bake about 40 to 45 minutes or until golden brown. The bread in the mini pans will bake a little quicker, so check for doneness at 35 to 40 minutes.

Let cool for about 5 minutes then turn out onto cooling rack.

Glaze

1 stick butter or margarine

1/2 cup brown sugar

1 tsp. vanilla

1/4 to 1/2 cup evaporated milk, depending on the thickness you want

2 cups powdered sugar, sifted

In a heavy saucepan, combine butter, sugar, vanilla and milk. Bring to a boil, stirring constantly, and boil for 1 minute. Take off heat. Add powdered sugar, and stir until smooth and slightly thick. Spread or spoon over cooled bread loaves.

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