Old-Fashioned Banana Nut Bread

This is an Old-Fashioned Banana Nut Bread recipe taken from the
Breakfast and Brunch volume of the Oxmoor House Southern Heritage Cookbook Library.   In fact, hubby-dear just made this recipe this afternoon!  Turned out great.  
Regards from Tulsa OK - Keri Cathey
 
 
Old-Fashioned Banana Nut Bread - TNT
 
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups mashed banana (4 medium, ripe to over-ripe)
1/2 cups coarsely chopped pecans
 
Cream butter in a medium mixing bowl; gradually add sugar, beating well.  Add eggs, flour, soda, salt, bananas, and pecans; mix well. Pour batter into a well-greased 9x5x3 loafpan.  Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan, remove bread from pan, and cool completely on a wire rack.  Slice and serve.  Makes 1 loaf.
 
OUR OWN NOTES:  Since we prefer the smaller-sized loaves, Robert used my 9x13 sized non-stick pan that is made up of eight 2 1/2 inch by 3 1/2 inch individual loaf molds (put out by Baker's Secret).  He had enough batter left over to half-fill an individual 3 x 6 loaf pan as well.  He baked the pan of smaller loaves for 28 minutes, which took them to perfection, and the larger one stayed in the oven another 5 to 6 minutes on top of that.  This is the best banana nut bread recipe I've ever tried.
 
 
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