| Oatmeal Pecan Banana Bread
Ingredients:
1 stick butter, slightly softened
¼ honey (any kind will do, but if you have orange blossom it really adds to the end result)
3 ripe bananas
2 eggs at room temperature
¼ cup buttermilk
1 tablespoon vanilla
1 tablespoon baking soda (if you are baking above 5000 feet cut this down by half)
1 tablespoon backing powder (if you are baking above 5000 feet cut this down by half)
2 cups whole wheat flour
½ cup rolled oats
1 cup chopped pecan pieces
Baking pan(s) - This recipe really should be baked in a 9"x5" pan, but not everyone has pans that big. If you have the more common 8"x4" pans use two of them. It will mean shorter loaves but you won't have a problem with the batter rising over the edge of the pan and then slopping to the bottom of the oven.
Method:
Set a rack in the middle of your oven and preheat it to 350 degrees.
In you large mixing bowl or the work bowl of your stand mixer cream the butter and honey together. You can do this by hand if don't have a stand mixer, but you will find it a much happier experience if you use some beaters to do the work.
When the butter and honey are completely mixed, add in the bananas and beat until they are completely combined with the honey and butter.
Add the eggs, one at a time, working them in completely before continuing.
Add the buttermilk and vanilla and mix well.
Measure the whole wheat flour, oats, the baking powder, baking soda and salt together into a small bowl. Whisk to combine.
Add to the developing batter in two additions, working the first addition into the batter completely before adding the second. When all the flour has been worked into the batter, stir in the pecans.
Using a spatula, pour the batter into your baking pan(s). Smooth the top down with the spatula. Slip the pan(s) into your hot oven and bake for 55 minutes.
The loaf(s) will be dark brown and fragrant when fully baked. Check for doneness by pushing a tooth pick into the center of the loaf(s). If it comes out clean and dry the bread is done. If not put return the pans to the oven for another five minutes.
Remove the bread from the oven and let it cool on a wire rack for 10 minutes before turning the bread out. Be careful! Quick breads are often very tender when they are still warm, but you do not want to cool them all the way in the pan.
Let the bread cool completely before cutting, slathering with butter and devouring!
There you go Bread Heads, a off-the-beaten-path banana bread that will pass nutritional muster and still have the kiddlets asking for seconds and thirds!
The flour if yours!
Oh! One little bit of housekeeping: The big move to Maryland is going to be over the weekend of the 28th. As such, there will be no Sunday Bread that week. Sorry, but you'll just have to bake on your own that weekend!
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