It's time for Secret Recipe Club once again :) For those who haven't heard of Secret Recipe Club, it's a large group of bloggers who each month are assigned another SRC member's blog secretly, make a recipe from their blog, and post it for reveal day. It's so much fun to see who got your blog and what recipe they decided to make. If you are interested in joining, go check out this page and get put on the waiting list! We've had a lot of newbies lately, so I don't think the wait is too long :)
This month I was assigned to The More Than Occasional Baker written by Ros (The Baking Addict!). She has a lot of really great sweets on her blog and it made it extremely difficult to choose what to make. However, I am preparing for a move in a few months and trying to use stuff that I have on hand. I had 3 bananas about to go bad and, of course, all the other staples to make some delicious banana bread. Every once in a while, I will crave banana bread hard. I love baking it and my whole house smelling like banana bread. *sigh* So Ros' Banana Nut Bread was just perfect for what I really really wanted.
I am incredibly excited to debut my first pictures of "spring" and using my new vinyl backdrops from Swanky Backdrops. I so so so love when it's springtime here in nearly-Canada New York - because we actually get sunshine. These pictures make me very proud and are taken right smack dab in the middle of my living room with nothing else but the plate of bread sitting on the backdrop :)
My minor adjustments were just converting over from metric to standard and a little less pecans, but still more than the original that Ros adapted :)
What you need:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 eggs
- 3 to 4 ripe bananas, mashed
- 4 Tbsp. buttermilk
- 1 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup chopped pecans (toasted, if desired)
- Turbinado sugar for sprinkling (optional)
- Whisk melted butter and brown sugar together.
- Add one egg at a time and mix.
- Add bananas, then buttermilk and vanilla.
- In a separate bowl, mix together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients.
- Stir in pecans.
- Pour into a greased loaf pan and sprinkle with turbinado sugar (optional).
- Bake at 325* for 35 to 45 minutes or until a toothpick inserted in the middle comes out clean.
- Cool for 10 minutes in the pan and then finish cooling on a wire rack.
Recipe adapted from The More Than Occasional Baker
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