Banana Nut Bread
1/2 cup butter, softened (room temp)
1 cup sugar
1-1/2 cups pureed bananas (approx 4 medium)
2 cups all-purpose or bread flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans
Cream butter, gradually add sugar beating well.
Add eggs one at a time, beating well after each addition.
Add pureed bananas, mixing until smooth.
In another bowl, combine flour, soda, and salt; add to
creamed mixture, stirring just until dry ingredients are
moistened. Fold in chopped nuts.
Pour batter into your choice of one large greased bread pan or
two small greased bread pans. Bake at 375 degrees for the first
15 minutes, reduce heat to 350 degrees and bake for 40 more minutes, or until a wooden pick or knife inserted in center comes
out clean. Cool in pan(s) for 10 minutes; then remove from pans and cool completely on wire racks (if you can wait that long!)
Of course, I dusted it with confectioner's sugar
after it was completely cooled! Magic Dust!
Note: I doubled the above recipe to make the bundt size cake!
Found this recipe on Country Consultant's Facebook Page!