Banana Bread

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My friend Jing and I went to Whole Foods Market after work.  As I was walking along the produce aisle, I suddenly realized that I had a bag of bananas from last week’s shopping I don’t recall eating.  Senior moment already?  Looks like someone could use some Bananas (Banana as Brain Food).

Of all the fruits in the whole wide world, banana is my least favorite.  Unripe it has a waxy texture and a slight biter taste; Overripe it’s mushy, over sweet with an alcohol like smell.

But I am not ready to admit my defeat and threw away these overpriced organic dark skinned fruits, so I decided to make my first ever banana bread.

I like this recipe on Food Networks because the addition of the pecan nuts:

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1/2 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, finely chopped

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