“Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.”
Redd Foxx quotes
To start the week I found a few moments to sit after cleaning out herb boxes to start a new crop and with beautiful weather for a few days I sat on the porch and enjoyed a nice slice of toasted pecan banana bread that only took about an hour to make. Curtis Stone’s recipe called for toasted walnuts, but I have an abundance of NC pecans that a friend brought to me from his pecan trees, can’t get better than that, but the huge box contained cracked pecans and I had to get rid of the shells and you can bet that is some job and I’m not sure that I would do that again. Of course cappuccino is perfect to go with, but tea will work…
Curtis’s recipe is pretty basic , but he does slide in a bit of plain yogurt which I was lucky enough to have a few containers of, but I suppose a bit of sour cream would have worked just as well since there is such a small amount called for, 2 tablespoons. I liked the recipe as it and would like to try it one day with walnuts, those lovely red walnuts from California would be nice. Below is the recipe and link to Curtis’ recipe…
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
2 large eggs
1 1/4 cups sugar
1/2 cup vegetable oil
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tablespoons plain whole-milk yogurt
1 teaspoon vanilla extract
1 1/2 cups walnuts or pecans, toasted and chopped
Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9x5x3-inch metal loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon to blend.
In a large bowl, using an electric mixer on medium-high speed, beat together the eggs and sugar for about 8 minutes, or until the mixture is very thick and pale and the mixture forms a ribbon when the beater is lifted. Reduce the speed to low and gradually beat in oil. Beat in the bananas, yogurt, and vanilla. Add the flour mixture, and mix just until blended. Using a large flexible spatula, fold in the walnuts.
Spread the batter into the prepared loaf pan. Bake for about 1 hour and 15 minutes, or until golden brown and a wooden toothpick inserted into the center of the bread comes out clean.
Cool in the pan on a wire cake rack for 10 minutes, then turn the bread out onto the rack. Turn the bread right side up, and then slice the bread and serve it warm, or let it cool completely before serving.