Cooking with Conger: Sheryl’s Banana Nut Bread
Published on November 20, 2018
During the holiday season #TastyTuesday is going to look a little different. Every Tuesday we are going to share one of our employees’ favorite holiday recipes.
Today’s recipe comes from our resident baker-extraordinaire Sheryl Newbern. Sheryl owns her baking business, Lil’ Something Sweet, and makes some of the best cakes and goodies you will ever taste! We always look forward to Conger birthdays because we know that means one of Sheryl’s cakes will be sitting on our break room table just waiting for us to cut into it. Sheryl has a lot of top-secret recipes but she decided to share her recipe for Banana Nut Bread for all of us to try and enjoy!
Sheryl’s Banana Nut Bread Recipe
- 1 cup mashed banana, about 2 very ripe bananas, peeled
- 1/3 cup butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/2 – 2/3 cup chopped pecans or walnuts
- Extra (finely chopped) pecans or walnuts to sprinkle on top (optional)
- Preheat the oven to 350°F. Grease an 8×4-inch loaf pan. Set aside.
- In a large bowl, whisk mashed banana and melted butter together until well-combined.
- Whisk in sugars until incorporated.
- Add egg and vanilla and whisk until well-combined.
- Stir in flour, baking soda, salt, and cinnamon until combined.
- Add nuts and whisk until just incorporated.
- Pour the batter into your prepared loaf pan and sprinkle with additional nuts.
- Bake for 45-60 minutes or until a wooden toothpick inserted into the center comes out clean. Check the bread around 35-40 minutes.
- Let cool in pan for 5-10 minutes.
- Remove bread to wire cooling rack and let cool completely before slicing.