From the kitchen
Camel Milk Banana Bread with Toasted Pecans
A moist, tender banana bread where camel milk adds a subtle savory undertone that balances the sweetness of ripe bananas.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1/2 cup Camel Milk
- 3 Very Ripe Bananas, mashed
- 1/3 cup Melted Butter
- 3/4 cup Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 3/4 cup Toasted Pecans, chopped
Method
- Preheat oven to 350°F (175°C) and grease a standard loaf pan.
- Whisk together the mashed bananas, melted butter, brown sugar, eggs, camel milk, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture until just combined, then fold in the toasted pecans.
- Pour into the prepared loaf pan and bake for 55-60 minutes, until a tester comes out clean.
Kitchen note
Toasting the pecans before folding them in deepens their flavor considerably and keeps them from turning soft and bland inside the finished loaf.
Culinary Library
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