Banana Nut Bread for #BundtBakers

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I love Bundt pans.

Did I mention that I collect them?

My family will ask what I want for Christmas, Mothers Day, my birthday or other gift giving holidays.  I tell them, give me a bundt pan that I don’t have. They know they cant go wrong with a bundt pan.

In fact, while I was at the thrift store I came across a vintage one. I squealed in delight and everyone came running to see what was wrong. I felt rather embarrassed but I was so pleased, I couldn’t contain myself.

Monkey Girl just stood there rolling her eyes.

Teenagers!

It is getting increasingly hard to find new bundt pans because I have just about all of them.

So it should be no surprise to you that I am a part of a Bundt club.

It is called Bundt Bakers. I love this group because it is a creative way for me to use my bundt pans.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook Group.

 

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This month, for the inaugural edition of #BundtBakers, our theme and ingredient of choice is NUTS.  We’ve got almonds and walnuts, pistachios and hazelnuts and lots of pecans! All baked into delicious Bundt cakes.

Banana Nut Bread

Ingredients:

1 stick of butter at room temperature

¼ cup honey

½ cup light brown sugar

¾ cup mashed bananas (1-2 bananas)

½ teaspoon vanilla

1 large egg at room temperature

½ cup sour cream at room temperature

1 ½ cups all-purpose flour

1-teaspoon baking soda

½ teaspoon baking powder

½ teaspoon pumpkin pie spice

½ teaspoon salt

1/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Grease a round bundt pan. In a large bowl combine butter, honey and brown sugar. Beat until fluffy. Add Bananas and vanilla. Beat until bananas are incorporated. Add egg and sour cream. Mix until blended.
In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt. Add the flour mixture about a ½ cup at a time to the butter mixture. Fold in pecans. Pour into prepared bundt or loaf pan. Bake 30-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool completely. Invert on a plate.
Combine 1/2 cup confectioner sugar and about 2 tablespoons water.
Drizzle over top before serving.

Peace be with you,

Veronica
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