How to make it

  • Preheat the oven to 350 degrees F.
  • Prepare two 8-inch loaf pans by spraying lightly with cooking spray or rubbing with softened butter.
  • Place the bananas, lemon, sugar, eggs, and oil into the Professional Series container and secure lid.
  • Select Variable 1.
  • Turn machine on and quickly increase speed to Variable 10, then to High.
  • Blend for 30 seconds or until smooth.
  • Sift together flour, baking powder, baking soda and salt in a medium mixing bowl.
  • Set aside.
  • Pour wet mixture into dry mixture and fold in pecans just until combined.
  • Divide batter evenly between the loaf pans.
  • Gently tap the filled pans to burst any air bubbles.
  • Bake until the bread springs back when pressed and a tester inserted near the center comes out clean, about 55 minutes.
  • Cool the loaves in the pans for a few minutes, then remove the bread from the pans, transfer to cooling racks, and cool completely before slicing and serving or wrapping.
  • They can be held at room temperature for up to 3 days or frozen for up to 6 weeks.
  • Tips:
  • To quickly chop pecans, place 1 cup of whole toasted pecans into the Professional Series container and secure lid.
  • Select Variable 3. Turn machine on and blend until nuts are chopped.
  • Note: if one has a powerful blender, trying making the recipe using your machine.!

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