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Banana Loaf

This recipe is not nearly as rich as Emeril's Banana Cream Pie, but it can be served for breakfast, brunch or -- with ice cream -- as a dessert.

12 tablespoons (1 1/2 sticks) unsalted butter, melted (3/4 cup) in all
2 cups plus 1 tablespoon all-purpose flour, in all
2 ripe bananas, mashed
1 cup sugar
2 large eggs
2 teaspoons baking soda
3 tablespoons buttermilk
1 cup roasted pecan pieces

Preheat the oven to 350 degrees. Grease a standard loaf pan (8 by 4 by 3 inches deep) with 1 tablespoon of the butter. Dust the pan with 1 tablespoon of the flour and tap out the excess.

In a bowl, combine the bananas with the sugar and eggs until well blended. Stir in the remaining 2 cups flour, baking soda, buttermilk and the remaining 11 tablespoons butter.

Fold in the pecans and mix well.

Pour the batter into the loaf pan and bake for about 55 minutes. Remove from the oven and allow to cool for 2 hours.

To serve, slice and serve plain or with ice cream. Makes 1 loaf.

Note: If you don't usually use buttermilk, combine 3 tablespoons whole milk with 1/2 teaspoon vinegar and leave the mixture at room temperature for 1 hour. Use instead of buttermilk.

To roast pecans: Place nuts on baking sheet and roast in 375-degree oven until they are golden and fragrant, about 5 to 6 minutes.

Both recipes from "Emeril's New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch

Sunday, July 09, 2000

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