While shopping at Cattleman’s, you may have seen stacks of netted yellow onions on display. And you may have wondered, beyond what most all onions are used for, “is there any...
Amazing French Onion Soup
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
8
Ready In:
1 Hour
Prep Time:
15 Minutes
Good For:
Breakfast, Snacks, Desserts
Banana Bread with Pecans and Raisins
Ingredients
2 sticks Butter, Softened
¼ teaspoon Salt
¾ cup Light Brown Sugar
2 Extra Large Eggs
1 tablespoon Vanilla Extract
2 cups All Purpose Flour
1 teaspoon Baking Soda
2 1/3 cups Mashed Ripe Bananas
½ cup Pecan Pieces
½ cup Raisins
Step 1
In a mixing machine, beat together the butter, salt and light brown sugar with a paddle on medium speed for 2 minutes. Scrape down the bowl and mix another 1 minute.
Step 2
Add the eggs and the vanilla extract and beat on medium speed 2 minutes. Scrape down the bowl and mix another 1 minute.
Step 3
Add the flour and baking soda and beat on medium speed 2 minutes.
Step 4
Add the mashed banana, pecans and raisins and mix 1 minute on medium speed.
Step 5
Prepare a standard size, non-stick loaf pan by additionally spraying it with non-stick vegetable spray.
Step 6
Turn the banana bread batter into the loaf pan and spread evenly.
Step 7
Add pecan halves or additional slices of banana over the surface of the batter if desired. You may find that using a less ripened banana for this purpose is preferable as it will slice easier.
Step 8
Bake your loaf in a pre-heated 350 F oven approximately 45 minutes or, until a toothpick inserted into the middle of the loaf comes out clean.
Step 9
Allow the loaf to rest 15 minutes before removing it from the pan.
Step 1
In a mixing machine, beat together the butter, salt and light brown sugar with a paddle on medium speed for 2 minutes. Scrape down the bowl and mix another 1 minute.
Step 2
Add the eggs and the vanilla extract and beat on medium speed 2 minutes. Scrape down the bowl and mix another 1 minute.
Step 3
Add the flour and baking soda and beat on medium speed 2 minutes.
Step 4
Add the mashed banana, pecans and raisins and mix 1 minute on medium speed.
Step 5
Prepare a standard size, non-stick loaf pan by additionally spraying it with non-stick vegetable spray.
Step 6
Turn the banana bread batter into the loaf pan and spread evenly.
Step 7
Add pecan halves or additional slices of banana over the surface of the batter if desired. You may find that using a less ripened banana for this purpose is preferable as it will slice easier.
Step 8
Bake your loaf in a pre-heated 350 F oven approximately 45 minutes or, until a toothpick inserted into the middle of the loaf comes out clean.
Step 9
Allow the loaf to rest 15 minutes before removing it from the pan.
A Little Story About This Dish…
When those last bananas in the bunch don’t look nearly as appealing as they did 2 days ago, this recipe is a delicious answer to the “waste not, want not” dilemma because it’s extremely easy to make.
In fact, when those bananas become a bit too dark and soft to eat out of hand, throw them into the freezer and then thaw them at room temperature when you’re ready to use them.
This recipe can be additionally garnished with pecan halves or thin banana slices on top of the unbaked batter which, when baked, create an authentic, artisan touch.
Key Ingredients:
