Recipe courtesy of Zoë François
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Pecan Banana Bread

Ingredients

  • 1 1/2 cups (about 4 medium sized) over ripe bananas, mashed
  • 1 1/2 cups all-purpose flour (spoon and sweep)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (4 ounces) unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar, tightly packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 3/4 cup pecan pieces

Directions

Preheat the oven to 350 degrees F with the rack in the middle of the oven. Butter an 8 1/2 x 4 1/2 - inch loaf pan, set aside.

In a bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed for about 3 minutes. Add the eggs one at a time and mix well after each. Mix in the vanilla and heavy cream.

Remove the bowl from the mixer and use a rubber spatula to stir, alternate adding the dry ingredients and the mashed bananas in 3 batches, mixing just enough to combine them. Add the nuts and mix just to combine.

Pour the batter into the prepared pan and smooth out the top. Bake for about 1 hour or until a tester comes out clean. If the top is over browning after 45 minutes, gently drape the top with foil.

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