Banana Pecan Bread
Publisher's Note: Everyone please welcome TheWife to the stage. This is her very first entry on Men in Aprons, and hopefully not the last. She's actually been doing some proofreading and editing on the site for a while now. But last week, she finally decided to whip up a recipe and post it herself. Enjoy!
Mmmmm . . . smell that? That's the smell of a loaf of banana bread baking in my oven. This is one of the Top Ten Recipes requested by the resident Man in Apron. It's inspired by the basic recipe in the Betty. You should see the page of my copy. It has been used so many times that it has long since fallen out of the actual cookbook and is covered in egg whites that dried on the page. Which brings me to my first objective: Honey? Pookie? Would you please buy me a new Betty for our anniversary?
Before you mix, Preheat the oven to 350 degrees. Move the rack in the oven to the bottom so that the top of the loaf will be in the center of the oven. Spray the bottom only of a 9X5X3 loaf pan with cooking spray.
Prepare the Wet Team:
Prepare the Dry Team:
You know it's done when a cake tester or toothpick in the center comes out clean. Let it cool in the pan on a wire rack for approximately 5-10 minutes. The take a knife and gently run it along the inside of the sides of the pan to loosen the bread. Remove from oan and let it cool on the wire rack. Now, ideally, you should let the bread cool completely before slicing, so that you get pretty slices, blah, blah, blah. But it's like brownies. Fresh, warm brownies are hard to resist. You don't care if that brownie sliced prettily. You just want to cram it into your mouth!