Browned butter banana bread with toasted pecans

Do you remember meeting your significant other’s family for the first time?

Do you remember what you wore? How nervous you were? Whether your significant other gave you hope, or reasons to fear?

(“Aunt Jeannie will be there. She … um. Well. You’ll see.”)

I just met my boyfriend’s parents and brother last month, and now that Christmas is here, I’m slowly meeting everyone else. The aunts. The uncles. The best friends and their girlfriends/fiancées/wives.

It’s been interesting. They’re all fiercely protective of my boyfriend, as well they should be. They’re all lovely, sweet, welcoming people, but I’ve been doing some serious PR work on my own behalf, let me tell you.

Fortunately, part of my strategy is baking, and everyone loves baked goods. For my first visit, I took apple crisp, which swifly disappeared. For this visit, I took banana bread. I accidentally left the eggs out, but you know, the bread still hangs together pretty well.

Just like this relationship will, I hope. Just like my relationships with this family will, going forward.

Here’s hoping.

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Browned butter banana bread with toasted pecans

Ingredients:

7 overripe bananas, mashed

1/2 c. buttermilk

2 tsp. vanilla extract

1 c. butter, browned

4 c. flour

1-1/4 c. sugar

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 c. chopped pecans, toasted

Directions:

  1. Dice butter into small saucepan. Cook over low heat until just barely nutty-brown. Remove immediately from heat.
  2. Combine butter, mashed bananas, vanilla, and buttermilk.
  3. Toast pecans over medium heat in medium saucepan, stirring frequently. Remove when toasted, and combine with flour, sugar, baking soda, salt, and cinnamon.
  4. Fold dry ingredients into wet ingredients, and stir to combine. Pour into two loaf pans.
  5. Bake 60 minutes at 350 degrees. Let cool before removing from pan and enjoying.
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