PECAN BANANA BREAD

½ cup (1 stick) butter, softened
1½ cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups bananas, ripe and mashed
2½ cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups pecan nuts, chopped

Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Preheat oven to 180 °C. Coat two pans with cooking spray or shortening; set aside.
Cream butter and sugar together. Add eggs, one at a time, followed by the vanilla. Stir in mashed bananas. In a separate bowl, sift flour with salt and baking soda. Add nuts. Add dry ingredients to wet and mix just until everything comes together. Pour mixture into two greased and floured loaf pans.
Bake at 180 °C for one hour. Cool on a rack for 15 minutes. Invert banana bread onto wire rack and cool completely before slicing.

Recipe and photos: Drienie Hattingh.