"Suggestions" No. 2 : Peach Pecan Banana Bread
"Suggestions" accurately describes how I view recipes I find online or in books: I rarely follow them to the letter, and more often than not, use them as recommendations of how to make something, combining two or more versions of a dish into my own series of steps and ingredients. This often includes adding ingredients I think will compliment the flavor palette, making substitutions for ingredients I don't have on hand, and finding shortcuts or cheats by comparing the steps other cooks consider necessary. More often than not, this works out for me. On occasion, it's disastrous.
This time, things worked out. Admittedly, banana bread is fairly forgiving both in flavor and in its ability to rise. I think the bananas might have something to do with this; they're a weird type of shortening. Because banana bread occupies a weird space between cake and bread, a baker can err in many ways and still come out okay.
I developed this particular recipe after testing many others - this one leans closer to the cake side of things, although I've reduced the amount of sugar to align more with my tastes. It also incorporates one of my most beloved summer foods: fresh peaches. The pecans in this recipe are optional but add a nice spin, and I think banana bread ought to have nuts in it anyways.
So here it is! More food photography, and a quintessential Mana baked good.
Peach Pecan Banana Bread
Makes aprox. one loaf.
I made mine with:
- 1 stick of butter
- 2/3 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 3 tsp baking powder
- 2 bananas, mashed
- 3/4 cup vanilla Greek yogurt
- a little almond milk or regular milk, if neccesary for added moisture
- splash of vanilla
- pinch of salt
- healthy shake of cinnamon/cinnamon sugar
- 1 peach, sliced
- pecans to taste
Preheat your oven to 350 before you finish making the batter. If you remember to do this, you might be kind of an actual adult.
Start by creaming the (softened) butter and sugar together in a bowl. Add the vanilla and eggs, continue to mix.
Add your flour, salt, and baking powder, then the mashed bananas and Greek yogurt. If your mixture seems a little dry (it shouldn't feel like bread dough, but also should not be as liquid as cake mix), throw in a splash of some kind of milk. I used almond milk and like to imagine that this adds to the flavor. Mix in the pecans and cinnamon - cinnamon sugar works just as well and is nice if sprinkled on top too.
Grease a loaf pan with butter or coconut oil or something. Flour the sides. Pour the first layer of batter in, then layer sliced peaches on top. Repeat until you've used all the batter and then lay peach slices across the top layer so it looks pretty. Dust with cinnamon sugar and bake for 50 minutes.
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