Alta's Banana Bread

My mother makes the moistest banana bread ever. She begins with my Aunt Alma’s recipe as do many family members, but my mom’s version always tastes better. She claimsthere are few reasons why hers is so deeply rich and moist. She uses bananas that are so ripe that the majority of the banana peel is brown. But wait, there’s another trick to herbananas. After the peels are brown, into the freezer they go (sometimes for months) until she’s ready to use them. The frozen then thawed bananas will easily squeeze out of thepeel with an intensely sweet, custard like texture. The intense sweetness that the frozen bananas achieve is an added bonus. Texas grown pecans are mixed in, and mom alsoinsists on using glass loaf baking dishes. I must admit that I use metal loaf pans with much success. The final tip is when the loaves are finished baking, she immediately coversthem with a dish towel until completely cooled. The recipe makes two lovely loaves…one for you and one to share.

Alta’s Banana Bread

YDelicacies.com

Yvette Zuniga Jemison

Makes Two 8 1/2x 4 1/2 loaf pans

INGREDIENTS

1 cup vegetable oil

5 large eggs

2 cups sugar

2 1/2 cups (about 6) very ripe bananas, mashed

2 teaspoons Mexican vanilla

2 teaspoons baking soda

1 teaspoon salt

2 1/2 cups all-purpose flour 1 cup pecans, coarsely chopped

Non-stick spray with flour

SPECIAL EQUIPMENT

Two 8 1/2x 4 1/2 loaf pans

1. Preheat the oven to 350°F.

2. In a large bowl using a mixer on medium speed, beat the oil and eggs until well blended. Add the sugar and beat on high until light and thickened, about 3 minutes. Add the bananas and vanilla and beat until well blended. Add the baking soda andsalt and mix until well blended.

3. Reduce the mixer to low speed and slowly add the flour just until combined.

4. Fold in the pecans.

5. Right before pouring the batter into the pan, coat the loaf pans with the non-stick spray. Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 60 minutes.

6. Transfer the loaf pans to a wire rack, loosely cover with a dishtowel, and let the loaves cool for 20-30 minutes. Turn out the loaves onto the wire rack and cover with a dishtowel until completely cooled.

 MAKE AHEAD

Bread can be baked; completely cooled and place in a cake dome at room temperature for 3 days.Bread can be completely cooled, tightly wrapped and stored in the refrigerator up to 1 week orfrozen up to 3 months.