Okay, here’s the deal…I have been on this banana kick lately as you can see from a recent post, my Banana White Chocolate Coconut Cream Pie. Just as delicious but in a different way because it’s bread. You will probably want to serve Pecan Banana Bread for breakfast or as a snack. Try this bread toasted with butter to get your morning started. Works for me every time. Not super sweet but the warm spice of nutmeg and cinnamon change the game.
Pecan Banana Bread
Dense in texture yet super moist is full of banana flavor with loaded with chopped pecans. I love nuts in my nut breads and this recipe is no different. I love that little touch of buttery nuts in each bite. Make sure to use overripe, speckled, black bananas because the sweetness is perfect and the texture makes the bananas mix into batter much easier. I’m not a fan of big chunks of banana in breads or muffins. The texture becomes too soft as they get older and bread becomes mushy.
Pecan Banana Bread
To bake the banana bread, use a 9×5 loaf pan that has been buttered and floured to prevent sticking. Mix batter according to the recipe directions and pour into prepared pan. At 30 minutes check color of bread and if it’s getting too dark, cover loosely with foil. Check doneness at 45 minutes so you don’t over bake the bread. That would be a shame, let me tell you.
Pecan Banana Bread
Have fun baking this banana bread and watch it disappear, in fact, it never lasts long in my house. So, enjoy plain or toasted with a pat of butter. Lower sugar and great taste are always welcomed in all food. Don’t throw out those ugly bananas, put them to good use, and bake up some deliciousness. Happy Baking!
Pecan Banana Bread
Pecan Banana Bread
1 1/2 cups unbleached all-purpose flour
1 t. baking soda
1/4 t. fine kosher salt
3/4 t. ground cinnamon
1/4 t. nutmeg
3 medium overripe bananas (1 1/2 cups), mashed into a paste
1 stick (1/2 cup) unsalted butter, melted and cooled
3/4 cup packed light brown sugar
2 large eggs, lightly beaten
1 t. Mexican vanilla extract (Madagascar will work)
3/4 cup toasted chopped pecans
Heat oven to 350 degrees. Butter and flour a 9×5 loaf pan and set aside. Place loaf pan on a baking sheet. This keeps bottom of bread from becoming too dark.
Melt butter and allow to cool. Mix flour, baking soda, salt, cinnamon, and nutmeg together and set aside.
In a large bowl, combine bananas, butter, brown sugar, eggs, and vanilla until blended.
Add butter mixture to dry ingredients in two parts and mix gently only until no dry ingredients remain. Stir in pecans.
Pour batter into prepared loaf pan. Bake for 45 to 55 minutes. Start testing for doneness with a cake tester inserted in center at 45 minutes. Cover top with foil at 30 minutes if top is becoming too brown.
Remove pan from oven to wire rack and allow bread to cool in pan for 5 minutes. Invert pan on rack to release bread loaf. Turn bread over so bottom is on rack and cool completely. Serve at room temperature or toasted.
To store, wrap bread in plastic wrap and store at room temperature for 2 days. Bread will keep up to one week in the refrigerator.
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