Recipe: Buttery Banana-Nut Bread from Fairview Manor
All images by Garrick Ramirez
Fairview Manor is a cozy redwood escape tucked into the lush forests of the San Lorenzo Valley. Innkeepers Gael Abayon and Jack Hazelton run a charming, nearly 100-year old guest home that sits on a beautiful patch of land alongside the San Lorenzo River. The peaceful respite is immersed in nature with squirrels darting between trees and deer nimbly strolling at river’s edge.
Guests can daytrip to Henry Cowell Redwoods or Big Basin state parks, but we’d be content to stay put, getting lost in a good book near the pond in the redwood grove.
You’ll likely have the companionship of a lovable dog named Murphy who earned the nickname “Merlot Murphy” for trying to sneak licks of guests’ wine back when she was a pup.
Fairview Manor sits on what was once the site of the Boulder Creek Hotel and Jack frequently unearths relics from that era such as a bottle of Dr. Pierce’s Golden Medical Discovery (used in the 1890's as a cure-all medicine). A room on an adjacent carriage house bears a sign that reads “Yee Hong” which is thought to be the name of the hotel’s chef that lived there.
Today, you’ll sleep in a lot more comfort than any hotel chef or logger ever did. The home is made from beautiful slabs of virgin redwood and at its center is a striking stone hearth made with rocks plucked from the river. Guests choose from four rooms that each feature unique themes and amenities such as a gorgeous 1920s clawfoot tub. One room sports art and woodwork from the Hawaiian Islands, which should get you in the mood for Gael’s banana bread served each morning. Gael gets so many requests for the cozy confection that she has a recipe already printed up. Lucky for you, we got our hands on a copy and shared it below. Enjoy!
Buttery Banana-Nut Bread
Makes one loaf
- 1 ½ Cups Flour
- 1 Cup Ripe Bananas (about 2 large bananas)
- 1 Egg, whisked
- ⅓ Cup Walnuts or Pecans, finely chopped
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 Cup Sugar
- ¼ Cup Butter, melted and cooled
- Pre-heat oven to 325 degrees
- Spray loaf pan (8 ½ x 4 ½) with canola oil
- In a large bowl, mix flour, salt, baking soda and baking powder
- In a small bowl, mash bananas and mix in sugar, stirring well to combine
- Add egg and butter to the banana/sugar mixture and blend well
- Pour wet ingredients and nuts into the dry ingredients and blend well
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until an inserted wooden toothpick comes out clean
- Cool for 10-15 minutes, turn out of pan and continue to cool completely on a rack
- Wrap tightly once cooled. Bread will remain nice and moist for one week. Freeze individual slices for longer storage.
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