Banana Nut Bread

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Ingredients:

2 large ripe bananas

1 cup granulated sugar

3 large eggs

1 stick (1/2 cup) butter

1/2 cup heavy cream

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 cup pecans

Preparation:

Butter and flour bottom and sides of a large loaf pan. Set aside.

Process bananas one minute until puréed in food processor. Add sugar and eggs and process one minute more. Add butter, process one minute. Add cream and vanilla and process 30 seconds. Add flour, soda, salt, and baking powder. Tap processor 5 or 6 times to mix flour. Add pecans and tap processor on/off another 3 or 4 times.

Pour batter in loaf pan and place in 350° oven for one-hour to one-hour fifteen minutes. Test for doneness by inserting toothpick in center of bread. If it comes out clean, bread is done.

Cool bread 10 minutes then remove from pan and cool on rack. Store in refrigerator or freezer when cool.

Variation:

Bread may be baked in sterilized wide mouth pint jars, sealed and given as gifts. Grease jars, fill jars with 1 cup (half full) of batter. Place on cookie sheet and bake 25 minutes. Remove from oven, wipe rims, then put the lids on. They will seal as they cool.

This recipe also works well as muffins.  Reduce cooking time to 20 minutes and this recipe will make 24 muffins.

Serving Suggestion:
Try spreading a tablespoon of cream cheese on a slice of banana nut bread for a nutritious and filling breakfast.