02 Mar What’s the Dish? Annie’s Banana Bread with Pecans
Welcome to this month’s Dish – a segment where we feature an employee and their all time favorite “Dine In” and “Dine Out” choices! This month, we feature Annie Keuthmany.
Annie is married and has a 3 year old son. In her free time, you can catch her traveling, reading and exploring new restaurants. Her family gets involved by helping at various homeless shelters and participating in the annual Toys for Tots toy drive during the holiday season. Annie says that her motto is and will always be, “My glass is half full”. She believes in having a positive attitude which will in turn lead to a positive outcome.
For the last 17 years, Annie has worked in the insurance industry and has experience in all aspects of the field including sales, case management, administration and customer service. She has her Bachelor’s in Business Administration and Psychology from Ohio University. She also maintains her Ohio license for residential major lines for Accident & Health, Life, and Variable.
Banana Bread with Pecans
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped
- Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.
When It’s a Good Time to Go Out
Annie’s favorite dine out choice is Starliner Diner in Hilliard, OH.
I love the Black Bean Nachos, Cuban sandwich, and the Fried Plantains.
Thanks for joining us for this month’s Dish! Be sure to come back next month for another delicious recipe and dine out choice. Have a great day!