Recipe courtesy of The Neelys
Momma Callie's Banana Nut Bread with Honey Butter
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 476
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 7 g
- Cholesterol
- 85 mg
- Sodium
- 365 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 476
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 7 g
- Cholesterol
- 85 mg
- Sodium
- 365 mg
Ingredients
Honey Butter:
Directions
- Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
- In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
- Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
Honey Butter:
Yield:
1/2 cup
- Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.
Cook’s Note
*Cook's Note: To ripen bananas quickly, put them into a paper bag and fold down the top. The bananas should ripen in 2 days.
