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Banana Bread


sarkowski
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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!

 

 

post-1587-0-68953400-1385081560_thumb.jp

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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.

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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.

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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!

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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.

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