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Banana Pecan Bread

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Serves 2-lb loaf | Prep Time approx. 30 min. | Cook Time 1-1and1/4 hours

Why I Love This Recipe

I got this recipe from a Vegetarian cook book, and it has quickly become one of my favorites. Every time I make it for a family function, it gets rave reviews. I sometimes substitute the eggs with powdered flax seed and, and it still tastes great. I have also used I can't believe it's not butter and soy butter in place of regular butter and it has worked out fine.

Ingredients You'll Need

8 tablespoons (1 stick) butter, softened
1 cup light brown sugar
2 large eggs, beaten
3 ripe bananas
3/4 cup pecans, coarsely chopped
2 cups self rising flour
1/2 teaspoon ground apple pie spice


Preheat oven to 350 degrees F.

Grease a 9x5x3 inch loaf pan and line it with baking parchment.

Cream the butter and brown sugar in a large mixing bowl until the mixture is light and fluffy.

Gradually add the eggs, beating after each addition until well combined.

Peel and then mash the bananas with a fork.

Add them to the creamed mixture with the chopped pecans.

Beat until well combined.

Sift flour and spice together and fold into banana mixture.

Spoon into the pan and bake for 1 to 1and1/4 hours, or until a skewer comes out of the middle of the loaf clean.

Cool for 10 minutes in the pan then invert on a wire rack.

Remove pan and lining paper and let cool.

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