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    Brooke’s Banana Bread

    Source of Recipe

    Skip at

    Recipe Introduction

    This makes a wonderful banana bread. Moist and fragrant. The only change that I would make is to add more pecans halves to the batter.

    List of Ingredients


    1 stick unsalted butter, plus more for greasing pan
    3/4 C dark brown sugar
    1/4 C granulated sugar
    2 eggs
    2 1/4 C ripe bananas, mashed (approximately 5 bananas)
    1 C whole wheat flour
    1 C all-purpose flour
    1 tsp baking soda
    1/4 tsp Kosher salt
    1/2 tsp ground cinnamon
    1/4 cup pecan halves
    4 Tbs pecans, roughly chopped
    2 tsps granulated sugar
    2 tsps brown sugar
    1/4 tsp ground cinnamon
    1/4 tsp ground nutmeg


    Set oven at 350 degrees. Grease and lightly flour a 9 x 5-inch loaf pan. With an electric mixer, cream butter until fluffy. Add sugar and beat well. Add the eggs, one at a time, beating well after each addition. Fold in mashed bananas (but be careful not to overmix!).

    Mix together all of the dry ingredients. Add them to the wet banana mixture and stir until just combined. Fold in the pecans. Pour the batter into the buttered, greased pan.

    Stir together the ingredients for the topping and sprinkle over the batter.

    Bake for 70 minutes, or until a toothpick inserted into the bread comes out clean. Place pan on a rack to cool for 20 minutes. Run a knife around the edges to loosen the bread from the sides of the pan. Invert onto a wire rack.

    Skip’s notes: Serve warm, with morning coffee. I've made this twice now - liked it a lot both times. If you are using a standard 9 x 5 loaf pan, I would give it a foil rim around. The recipe overflowed a bit both times. Not a lot. If you have a high sided pan or an Emile Henry-like loaf pan this is probably not necessary at all.




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