Banana Pecan Bread

Banana Pecan BreadWhat do you do when you have a bunch of ripe bananas? You bake banana bread, of course.

One of my favorite ways to prepare banana bread is straight and smooth with no nuts and no chunks. However, there are some days when I’m craving a little extra heartiness in banana bread. The beautiful thing about banana bread is that additional ingredients like pecans can be thrown into the batter to give it a dramatically different taste and texture.

Another great part about banana bread is that it’s a quick bread so there is no yeast or rising time involved in the prep work. It’s a very fast and easy bread to prepare. All you need to do is combine the ingredients in a large bowl, pour the batter into a loaf pan, throw it in the oven and an hour later you’ll have a beautiful and delicious golden loaf of banana bread.

Banana Pecan Bread

Ingredients:

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup pecans

Directions:

  1. Preheat oven to 350 degrees.
  2. With a wooden spoon, mix the butter into the smashed bananas in a large mixing bowl.
  3. Mix in the sugar, egg and vanilla.
  4. Sprinkle in the baking soda and salt over the mixture and mix together all ingredients.
  5. Add the flour and mix.
  6. Fold in the pecans.
  7. Pour mixture into a greased 4×8-inch loaf pan. Sprinkle a few pecans on the top of the mixture.
  8. Bake for one hour or until toothpick inserted in the center comes out clean.
  9. Cool on rack for 10 minutes.
  10. Remove from pan, slice and serve.

What’s your favorite way to bake banana bread?

    Join the List

    Comments

    1. What a coinkidink! I just put a loaf of banana pecan bread in the oven. My recipe isn't exactly like yours, but it's still bread. I don't typically use pecans, but that's what I had, so in they went!

    2. I made this the other night and it was super delicious! the only thing I changed was sugar – I used 1/2 brown and 1/2 white. thanks for the recipe – it seriously turned out so perfect :)

    3. I made this today but it rose high above the top of the baking pan while it baked, not looking like the picture at all.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Latest from Instagram

    Copyright © 2019 · Theme by 17th Avenue