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Banana-Graham Bread

Tonight I had the pleasure of visiting Randy & Robin Graham.  They served me up a Guinness & we shared a few stories of days gone by, then Randy shared his new cookbook with me, which looks fantastic!

I brought them by some of my fresh Banana Bread, which I’ll call Banana-Graham Bread, because they recently shucked pecans from their tree, then candied them.  I put the pecans in the bread, hence the name-
This Banana Bread is my best-ever- the candied pecans make it so tasty!

Banana-Graham Bread
preheat oven to 350

In a medium bowl thoroughly mix:
4 VERY ripe bananas (so ripe that your Dad says ‘shouldn’t you toss those‘?)

Mash the bananas with a fork, then add:
3 eggs (mix with a fork before adding)
1 c. buttermilk
1 T. vanilla extract
Melt 2 cubes of salted butter & let cool before adding to the above mixture.

In another medium-size bowl thoroughly mix:
2 c. rolled oats
1 c. ‘Swans Down’ Cake Flour
1 1/2 t. baking soda
1/2 t. baking powder
1 c. brown sugar
1 c. candied pecans (broken up a little bit)
1 1/2 T. ground cinnamon

Mix the wet ingredients with the dry, then set aside.
Spray ‘Pam’ into baking dishes & fill with mixture.

Bake for about 35 minutes- although it totally depends on what size loaves you make- I tend to make varied sized, so I can freeze some, as well as have little loaves to give to friends.
Your toothpick should come out clean- don’t overcook this bread, as it’s a lovely bread when moist.
I tend to pay close attention to the amazing smells wafting throughout my home, so I don’t over cook it.


note: I’m a bit of a  ‘press and seal‘ addict… just ask my daughter.  I love making lots of tasty treats so I can seal
and freeze them, for when I’m too busy to cook, or just not in the mood to cook, or I just want to press and seal
I’ve included a photo of my all-time favorite bread making pan from France- it makes multiple loaves so easy to handle.





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