Banana Bread Recipe with Pecans
This banana loaf is SO moist and tender! The pecans are inside and on top for lots of toasted pecan flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 medium-large ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup finely chopped toasted pecans, divided
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan and/or line with parchment paper.
- Place the butter and sugar in a large bowl and cream together using a hand mixer (a stand mixer works, too).
- Beat in the eggs and vanilla.
- Add the bananas (no need to mash first) and beat those in, too.
- Stir in the flour, baking soda, and salt with a spatula. Then, stir in ½ cup of the pecans. Do not use a mixer for this step—it will make the loaf tough.
- Pour the batter into the prepared loaf pan and top with the remaining ¼ cup pecans.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, gently place a piece of aluminum foil over the top.
- Let cool for 10 minutes in the pan, then remove from the pan and let cool fully.
- Slice and serve.
Notes
Make sure your bananas are yellow with lots of brown spots on them. For the best banana flavor, you do not want any sort of green on the bananas.
Don't have toasted pecans? Toast them on a sheet pan in a 350°F oven for 7–8 minutes, or until golden brown and fragrant.
Speed ripening of the bananas by placing them in a paper bag, along with an apple, for several days at room temperature.
You can replace the pecans with walnuts or chocolate chips, if you'd like. You can even substitute dried fruit like cranberries or blueberries.
Love warm spices? Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg.
The loaf can be stored at room temperature or in the refrigerator. Make sure it's tightly covered. It can also be frozen, wrapped in plastic wrap and foil, then placed in a resealable freezer bag. It'll be good in the freezer for about 3 months.
Muffins instructions: scoop the batter into greased a greased muffin tin (⅔ of the way full) and bake for 20–24 minutes at 350°F. It'll make 12–14 muffins.
Nutrition
Calories: 417kcalCarbohydrates: 46gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 82mgSodium: 242mgPotassium: 160mgFiber: 2gSugar: 23gVitamin A: 634IUVitamin C: 2mgCalcium: 21mgIron: 2mg
Did You Make This Recipe?Please leave a star rating and comment!
