Banana Bread

Preparation: 30 minutes

Bake: 55 minutes

Oven: 350°F

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp Himalayan sea salt
• 2 eggs
• 2-3 overripe bananas
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup pecans

1. Preheat the oven to 350°F.
2. Grease the bottom and inner sides of a 9x5x3-inch nonstick baking pan with butter, such as unsalted Kerrygold Pure Irish Butter. Set the pan aside.
3. In a medium mixing bowl, add 2 cups unbleached all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp Himalayan sea salt. Mix together, leaving a well in the middle, and set aside.
4. In another small mixing bowl, add 2 eggs that have been lightly beaten, 2-3 overripe bananas that have been well mashed, 1 cup sugar, and 1/2 cup vegetable oil. Mix together.
5. Add the entire banana mixture to the well of the flour mixture. Stir until almost all of the flour is moist and then add the pecans. Stir until the entire mixture is moist.
6. Pour the batter into the greased baking pan.
7. Bake for 55 minutes at 350°F or until a toothpick comes out clean from the middle of the loaf.
8. Remove from the oven and cool the banana bread loaf in the pan on a wire baking rack for 10-15 minutes.
9. Remove from the pan and then cool completely on the wire baking rack.
10. Once completely cool, cut into slices.