Queen of Cornbread
2 cups self-rising flour
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup pecans, finely chopped Heat oven to 350 degrees F.
Spray a 9 by 5 inch loaf pan with non-stick cooking spray.
Mash 2 bananas with a fork and set aside.
Put the bananas and sugar into a large mixing bowl.
Using a mixer with a wire whip attachment, whip the two other bananas
together with the sugar until it makes a light and fluffy banana cream.
This will take several minutes.
Add the melted butter, eggs and vanilla extract.
Using a rubber spatula, mix in the flour just until incorporated.
Fold in the nuts and the two mashed bananas.
Pour the batter into the greased loaf pan.
Bake for 1 hour and 15 minutes or a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before removing from the pan. Finish cooling on a wire rack.
I like to dust the top with powdered sugar.