sarkowski Posted November 22, 2013 Share Posted November 22, 2013 My wife has this banana bread recipe that she got from a friend years ago. She's tweaked it a little each time she's made it until we felt like it was perfect. And then we cooked it on the Akorn over hardwood lump and a couple of chunks of pecan wood. Now it's perfect! Mr Cue, AK-g, JeffieBoy and 1 other 3 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted November 22, 2013 Share Posted November 22, 2013 Weeeelllll?????? Quote Link to comment Share on other sites More sharing options...
rwhinton Posted November 22, 2013 Share Posted November 22, 2013 Looks fabulous. Care to share the recipe? Thanks. Quote Link to comment Share on other sites More sharing options...
JerryT Posted November 22, 2013 Share Posted November 22, 2013 Mouth watering Please post that recipe Quote Link to comment Share on other sites More sharing options...
sarkowski Posted November 22, 2013 Author Share Posted November 22, 2013 Here it is... 1 cup of sugar 1/2 cup of brown sugar 1/2 cup of softened butter 2 eggs 2 tablespoons milk 1 teaspoon baking soda 2 cups of all purpose flour 3 bananas, over ripened 1 teaspoon vanilla 1/2 teaspoon of salt couple of handfuls of chopped pecans I put it into a loaf pan that's been greased with butter and then lightly dusted with flour. Cook at 350 until a toothpick in the middle comes out clean. About an hour. Recipe will make two loaves. Jack. and AK-g 1 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted November 22, 2013 Share Posted November 22, 2013 Do you have permission to share the recipe? The bread looks like it should be on the cover of a food magazine. Really nice, and really nice photo. JeffieBoy 1 Quote Link to comment Share on other sites More sharing options...
jrow17 Posted November 22, 2013 Share Posted November 22, 2013 Wow that looks really good. I will have a slice and a glass of milk:) Quote Link to comment Share on other sites More sharing options...
sarkowski Posted November 22, 2013 Author Share Posted November 22, 2013 Do you have permission to share the recipe? The bread looks like it should be on the cover of a food magazine. Really nice, and really nice photo. The recipe came from a good friend of ours and my wife has changed it up enough that it is totally ours. Please feel free to enjoy!!! It's good done in the oven but it's incredible done on the grill. Quote Link to comment Share on other sites More sharing options...
Jack. Posted November 22, 2013 Share Posted November 22, 2013 I showed the photo to my wife; she INSISTS that I make it this weekend. Thank you for sharing. Quote Link to comment Share on other sites More sharing options...
sarkowski Posted November 22, 2013 Author Share Posted November 22, 2013 I showed the photo to my wife; she INSISTS that I make it this weekend. Thank you for sharing. Let me know how it turns out! Don't forget the bananas have to be over ripened. When it's done, let it cool for 15 minutes then turn the loaf pan upside down over a plate and let the bread fall out on its own. It may take a couple of minutes, just be patient! Quote Link to comment Share on other sites More sharing options...
MarkM2 Posted November 22, 2013 Share Posted November 22, 2013 Awesome looking banana bread! If you have never done banana bread on a Kamado you have to try it, it tastes great. Quote Link to comment Share on other sites More sharing options...
Jack. Posted November 22, 2013 Share Posted November 22, 2013 I'm on it. Orders from headquarters. Quote Link to comment Share on other sites More sharing options...
bferne Posted November 22, 2013 Share Posted November 22, 2013 Recipe saved, thank you. The pecan wood chunks didn't add too much smoke flavor? I suppose the fact it's in a baking pan could protect it. Have you thought about smoking the pecans separately before incorporating them into the mix? John Setzler 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 22, 2013 Share Posted November 22, 2013 Recipe saved, thank you. The pecan sod chunks didn't add too much smoke flavor? I suppose the fact it's in a baking pan could protect it. Have you thought about smoking the pecans separately before incorporating them into the mix? I was thinking the same thing. I think this bread is sweet enought that it might not over smoke like a regular loaf of bread would. Quote Link to comment Share on other sites More sharing options...
Jack. Posted November 22, 2013 Share Posted November 22, 2013 Saved. Thanks again. Quote Link to comment Share on other sites More sharing options...
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