Banana Bread

  1. 2 large eggs
  2. ½ cup (¼ lb.) melted Challenge Butter, cooled
  3. 1 Tablespoon vanilla
  4. 1 cup sugar
  5. 1 cup mashed ripe banana (about 1 lb. total)
  6. 2 cups all-purpose flour
  7. ½ teaspoon salt
  8. 1½ teaspoons baking soda
  9. 1½ teaspoons baking powder
  10. ¾ cup buttermilk
  11. ¾ cup chopped pecans
  1. 1

    In a large bowl, with a mixer on medium speed, beat eggs to blend.

  2. 2

    Add ½ cup butter, vanilla, sugar, and banana; mix well.

  3. 3

    In another bowl, stir together flour, salt, baking soda, and baking powder.

  4. 4

    Add dry ingredients to banana mixture, stir to moisten lightly, then add buttermilk and mix well. Stir in pecans.

  5. 5

    Scrape batter into a buttered 5" x 9" loaf pan.

  6. 6

    Bake in a 325°F oven until bread is well browned and begins to pull away from pan sides.

  7. 7

    Let cool in pan on a rack about 10 minutes; run a thin-bladed knife between bread and pan sides.

  8. 8

    Invert pan to remove bread; turn loaf rounded side up and let cool on rack.

  9. 9

    Serve warm or at room temperature.

Note: If making bread up to 2 days ahead, cool, wrap airtight, and store at room temperature.

Source: Sunset Magazine Test Kitchens for Baking with Challenge Butter

Comments

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One of the better banana bread recipes I've tried. It turned out nice and moist and the rest of the family devoured it. Will become my go to recipe now.

5

Christina