This recipe makes two loaves and freezes very well. This recipe is from one of the State Fair of Texas cookbooks. It's great to make a few weeks before a holiday, slice, and freeze. When you're ready for your holiday meal or a quick snack for guests that drop in, just take out individual slices and lay flat on a plate to thaw. It's also good with coffee or milk for breakfast. Yum!
Preheat oven to 350. Spray two loaf pans with non stick cooking spray. Add sugar, eggs, almond extract, sifted flour, butter, vanilla, bananas, baking powder, and pecans to a large mixing bowl and mix by hand with a spoon until smooth and blended. In a small bowl or measuring cup, mix the baking soda and buttermilk together and then add to the mixture in the large bowl, stirring until you have an even, smooth consistancy. Distribute half the batter into each loaf pan and bake at 350 degrees for 30 minutes. Reduce heat and bake an additional 30 minutes at 325 degrees. Test with a wooden toothpick for doneness. Remove from oven and allow to cool in the loaf pans for about 15 minutes. Then, carefully invert pans over plates to remove loaves. Allow the bread to cool completely before freezing, but try a lttle slice while it's still warm!
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 16|
|Calories from Fat: 207 (26%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 295.2mg||91 %|
|Sodium 240.9mg||8 %|
|Potassium 286.9mg||8 %|
|Total Carbohydrate 140.6g||41 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 138.4g|
|Protein 11.7g||17 %|
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Calories per serving: 795
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