Are you looking for a perfect banana bread recipe? Look no further! Moist banana bread with pecans is the ultimate comfort food that’s perfect for any occasion. Whether you’re looking for a quick breakfast, a mid-day snack, or a dessert that’s easy to make, this recipe has got you covered.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas, chopped pecans, and vanilla extract.
- Gradually add the dry ingredients to the banana mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutritional Information
Serving size: 1 slice (1/12 of the loaf)
- Calories: 250
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 50mg
- Sodium: 195mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 20g
- Protein: 3g
Cooking Time
The total cooking time for this recipe is approximately 60 minutes.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Loaf pan
- Wire rack
Serving Suggestions
Serve this delicious banana bread warm or at room temperature. It’s perfect with a cup of coffee or tea, or as a dessert with a scoop of vanilla ice cream.
Variations
You can customize this recipe by adding different mix-ins, such as chocolate chips, raisins, or shredded coconut. You can also use different nuts, such as walnuts or almonds, instead of pecans.
Substitutions
If you’re looking for a healthier version of this recipe, you can substitute all-purpose flour with whole wheat flour or almond flour. You can also use coconut sugar or honey instead of granulated sugar.
Storage
You can store this banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Tips
- Make sure your bananas are ripe before using them in this recipe. They should be soft and have brown spots on the skin.
- Don’t overmix the batter. Stir it until the dry ingredients are just incorporated.
- If the top of the bread is browning too quickly in the oven, cover it with foil for the last 10-15 minutes of baking.
Notes
This recipe makes one 9×5 inch loaf, which can be sliced into 12 servings.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas for this recipe. Let them thaw completely before mashing them.
Can I use a different type of nut instead of pecans?
Yes, you can use any type of nut you like, such as walnuts, almonds, or hazelnuts.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.
Moist banana bread with pecans is a classic recipe that’s sure to please everyone. It’s easy to make, delicious, and perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a staple in your kitchen. So why not try it out for yourself? Your taste buds will thank you!