What do you do when you have those ripened bananas getting ugly on your kitchen counter? You mash them and bake banana bread! What can be better than that? But being MamásLatinas, we make sure we add a delicious Latino twist, of course. Use some nutmeg, pecans, and raisins and you will have a not-so-sweet flavorful loaf, with contrasting textures, that everybody will love! Try it and I promise you will never again put an overly ripe banana in the trash. Here is my recipe.
More from MamásLatinas: Healthy and delicious French toast with fresh fruit
Banana Bread With Pecans and Raisins (Yields one 8½-by-4½-inch loaf)
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
8 tablespoons unsalted butter
1/2 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 large, ripe bananas, mashed
2/3 cup raisins tossed with 1 teaspoon flour
1/2 cup coarsely chopped pecans
More from MamásLatinas: Easy recipe: Golden sweet cornbread
Preparation:
- Preheat the oven to 350˚F. Line loaf pan with parchment paper.
- In a bowl with an electric mixer, cream the butter and sugar until light and fluffy.
- Add the egg and beat the mixture thoroughly.
- Add the flour, baking powder, salt, and nutmeg and mix well.
- Add the bananas and vanilla extract and mix well.
- Fold the pecans and raisins into the batter and mix well.
- Pour the batter into the prepared loaf pan. Bake for one hour or until a skewer inserted into the loaf comes out clean.
- Cool for 5 minutes, unmold, and completely cool on a wire rack.
Images via Enriqueta Lemoine
