Southern Banana Nut Bread
If you want to add more Southern recipes to your recipe box, Southern Banana Nut Bread might be a recipe you should try. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 143 calories. This lacto ovo vegetarian recipe serves 32. It works best as a breakfast, and is done in roughly 1 hour. A mixture of vanillan extract, eggs, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla.
Add flour alternately with buttermilk, beating well after each addition. Fold in pecans.
Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely.
For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Banana Nut Bread works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.