Monday, January 31, 2011

Delicious Banana Bread

This picture made me think of meatloaf, ewww, so I guess it's obvious I'm not a good picture taker, LOL! I've had this recipe saved in my inbox since 2002! So for 9 years now I've saved this and it's finally printed out in my recipe box! I've made this several times and it's one of my most favorite banana bread to make. It just requires more ingredients due to the topping, but it's well worth it!!

My very good friend took my kids to school and picked them up today for me (didn't have a car), I was getting ready to make the kids banana muffins and I thought I should do something nice for my friend, so I thought BANANA BREAD, YUMMMM!!! So she got a loaf and we did too, we both win :-)

I really hope you give this bread a try, it's so delicious!

nlb's Indescribably Delicious Banana Bread


1 cup butter
1 1/2 cups sugar
2 eggs
4 very ripe bananas, mashed * or 1 3/4 c
1 tsp. pure vanilla extract
4 tablespoons buttermilk
2 cups all purpose flour
1 1/2 tsp. baking soda
1 tsp. salt

Topping, put on after baking:

6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans (walnuts work
well too)

Preheat oven to 350°. Cream butter and sugar. Mash bananas, beat eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar.
Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9x5x3-inch loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool. (Note: start checking with toothpick after 35 minutes -- you don't want the bread to overbake.)

To prepare topping: Melt butter in saucepan. Add sugar and milk. Cook until very syrupy.
Remove from heat and add chopped pecans. Pour over bread spreading to all the corners
and place under broiler until bubbly and brown. Watch closely.

Yield: 2 loaves.....makes good muffins too!!!

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