By Kelly Bogard

There’s a nip in the air. Yes, I know it’s not much and many of us have yet to put away our summer sandals around here, but, according to the calendar, there should be one. So for today, let’s just pretend.

One of my favorite things about fall is the chance to eat a warm breakfast. I am a huge fan of anything hot for my morning meal. I can remember helping my mom make warm loaves of yummy breads to feed the three growing kids in the house. And though for some families this isn’t breakfast, it is certainly something everyone should know how to make. So, it seemed fitting to make it this month’s Back to Basics recipe.

For Banana Nut Bread, you will need…Back to Basics: Banana Nut Bread
3 medium sized bananas, mashed
1/2 cup salted butter, softened
1 cup sugar
2 eggs, beaten
2 tbsp. milk
1 tsp. vanilla extract
1-1/4 cups flour
1 tsp. baking soda
1/2 tsp. nutmeg
1 cup pecans

The key to Banana Nut Bread is for it to be crisp on the outside and super moist on the inside. In my opinion, it is also supposed to fall apart when you try to pick it up and eat it. I know I’m weird, but I love the crumbles. Also, the bananas should be ripe or overripe so it makes them easier to mash. Now you know what to do with the bananas going bad on your counter.

First things, first. Preheat your oven to 350 degrees and grease your loaf pan with a little bit of butter so the batter doesn’t stick to the sides or bottom of the pan. In a large bowl, cream together the sugar and butter. Then add the bananas, eggs, milk and vanilla. Stir to combine.
Back to Basics: Banana Nut Bread

In a separate bowl, mix together the flour, baking soda and nutmeg. Then slowly mix into the wet ingredients, stirring until no lumps remain.
Back to Basics: Banana Nut Bread

Finally, stir in the chopped pecans and pour into the prepared baking pan. Bake for 1 hour and 15 minutes or until toothpick test comes back clean.
Back to Basics: Banana Nut Bread

This is a truly simple recipe for an amazing addition to your day, whether it is for breakfast or an afternoon snack. Banana Nut bread is a must this time of year. My favorite is to have a slice with a bit of butter while it is still warm. From all of us at Texas Table Top, enjoy!

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Recipe: Back to Basics: Banana Nut Bread

Summary: Warm, sweet and nutty baked treat

Ingredients

Back to Basics: Banana Nut Bread

  • 3 medium sized bananas, mashed
  • 1/2 cup salted butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1-1/4 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. nutmeg
  • 1 cup pecans

Instructions

  • Butter baking dish on all sides and bottom.
  • Cream together butter and sugar.
  • Mix together butter mixture with all remaining wet ingredients, including bananas.
  • In a separate bowl, mix together dry ingredients.
  • Add the dry ingredients to the wet ingredients slowly and stir until all lumps are gone.
  • Pour batter into prepared baking dish.
  • Bake for one hour and 15 minutes or until cooked through.

Prep time (duration): 5 minutes

Baking time (duration): 1 hour, 15 minutes

Number of servings (yield): 6-8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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