I have made many banana breads in my day (and tasted more) and this one ranks up with the best. It is not in any way a healthy banana bread, made with lots of butter and sugar, but it is a delicious treat. The pecans and almond extract give it a little extra something and I can attest it is irresistible. It makes two loaves, another benefit, one for eating, one for sharing. In my house, each loaf was gone in two days.

This recipe is from the Gullah Geechee Home Cooking cookbook- recipes from the Matriarch of Edisto Island, a small island in South Carolina where author Emily Meggett is from and still lives. It is, as the title says, Home Cooking, food to feed the soul! Enjoy

Gullah Geechee Banana Bread

Recipe by Emily MeggetCourse: BreadCuisine: American/SouthernDifficulty: Easy

Prep time

15

minutes

60

40

minutes

This is a delicious Banana Bread that is moist and full of flavor. Makes 2 loaves.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature

• 4 large eggs

• 2 cups sugar

• 1 tablespoon vanilla extract

• 1/2 teaspoon almond extract

• 3 cups self-rising flour

• 3 very ripe bananas, mashed (2 1/2 cups)

• 1/2 cup black walnuts or pecans, chopped

Directions

• Preheat the oven to 350. Grease and flour two 5 x 9″ loaf pans or one 10 inch Bundt pan.
• In a large mixing bowl, beat together the butter, eggs and sugar with an electric mixer. Add the vanilla and almond extracts and flour.
• Add the bananas and beat well. Stir in the nuts. Divide the batter between the prepared pans.
• Bake for 45 minutes to 1 hour. To test the bread for doneness, touch the top of the bread lightly. If the bread springs back or bounces a bit, it is ready. A skewer inserted in the center should come out clean. Let cool 5 minutes, then loosen the edges and turn out onto a wire rack to cool.

Notes

• I like to toast the nuts before using them in the banana bread.
• If you don’t have self rising flour you can make your own. 4 cups of flour mixed with 2 tablespoons baking soda and 1 teaspoon of salt.
• Banana bread freezes well. Wrap it tight in plastic wrap, foil or a plastic bag after cooled and label.

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