I usually make my banana bread with walnuts and dates but today I decided to try something different. The dried elephant heart plums came out jammy and just a little bit tart. The pecans on top toasted nicely while the bread baked and gave a nice crunch. It was a big hit with our neighbors at last night’s HOA social committee meeting.
Ingredients, yields 4 mini loaves
- 2 cups mashed banana (4 medium bananas)
- 2 cups flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3 eggs, beaten
- 2/3 cup sugar
- 6 oz softened butter (1.5 sticks)
- zest of one lemon
- 3/4 cup chopped pecans
- 3/4 cup chopped dried plums (I used elephant heart plums)
Take the butter and eggs out of the refrigerator about an hour before you plan on starting to let them reach room temperature.
Preheat the oven to 350°F. Prepare the 4 mini baking pans with butter.
Cream the softened butter, sugar, and lemon zest with a fork until thoroughly combined. Mix in the eggs and then the mashed banana. Add salt and baking powder. Then gradually add the flour until fully incorporated.
Fold in 1/2 cup of chopped pecans (reserving 1/4 cup to use later) and the chopped dried plums. Spoon the batter into the prepared pans and top with the remaining chopped pecans.
Bake at 350°F for 40-45 minutes, until a toothpick comes out clean. Let the bread cool in the pans for 10-15 minutes, remove from the pans, and then allow to cool on a rack completely before cutting and serving. Enjoy!