Store:
- Make sure it has completely cooled off before covering to prevent the bread becoming sticky.
- Place in air tight container on counter for 4 days.
- Place in air tight container in fridge for 1 week.
Freezing:
- Seal tightly in aluminum foil and freezer bag up to 1 year.
Pecan Banana Bread
This pecan banana bread is simply delicious.
Equipment
- Standup mixer/hand mixer
- Rectangular Loaf pan 9.5 X 5 Inches
- Parchment Paper
Ingredients
- 2 cups flour
- ¾ cup brown sugar
- 1 baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cups butter room temperature
- 1 tsp vanilla
- 2 eggs room temperature
- 3 ripe bananas
- 1 cup pecans plus some for the top
Instructions
- Let butter and eggs get to room temperature.
- Preheat oven to 350°F.
- Using the paddle on a standup mixer, add butter, vanilla, and sugar into the mixing bowl and mix on low.
- Slowly add flour, baking soda, baking powder, cinnamon, and bananas until combined.
- Add pecans and mix on low.
- Line the pan with parchment paper and/or spray with cooking spray. Pour in the mixer into the pan and spread evenly. Spread a few pecans on top.
- Cook in the oven for 1 hour. When done, stick a toothpick in the center of the bread to check if it is done. If the toothpick comes out clean it is done.
- Let cool in the pan for 10 minutes, remove banana bread and place on a cooling rack to cool completely.
- Leave at room temperature for 4 days or place in the fridge for one week.