There is new evidence that bananas that ripen all the way to brown spots have cancer fighting qualities. Did our Grandmother’s know this when they made this luscious treat?
We use a lot of bananas on The Manor cereal table every day, and frequently they can ripen all at once with no one to eat them. So we bake this bread! OR simply individually wrap peeled bananas in saran and freeze in freezer bags. Each batch calls for 4 bananas, so we microwave 4 at a time on a slow defrost setting and they defrost perfectly.
Preheat the oven to 350.
Assemble ingredients: 4 ripe bananas, 1 full stick + 3T unsalted butter, melted, 3/4 cup sugar, 1 beaten egg, 1 teaspoon vanilla, 1 teaspoon baking soda, pinch of salt, 1 1/2 cups flour, 1/4 cup pecans, coarsely chopped, with whole pecans retained for topping.
Mix butter with the smashed bananas in a large mixing bowl. Add the sugar, egg, vanilla.
Then add the baking soda and salt. Add the flour last, mix until no flour shows.
Pour mixture into a greased 4X8 inch loaf pan, or try our cute little mini-loaf pans for individual portions.
Be creative with your filling or toppings! We like dried cranberries too, or walnuts.
Loaf bakes a full hour, mini-loaves for 25-30 minutes. Cool on rack, then serve!
If you want, these freeze nicely for using later, simply wrap in saran and put in airtight freezer bags. Defrost at room temperature. Recipe can be doubled, no problem.