Pecan Banana Bread

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.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients Equipment Method

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

Equipment

• Standup mixer/hand mixer
• Rectangular Loaf pan 9.5 X 5 Inches
• Parchment Paper

Method

 

1. Let butter and eggs get to room temperature.
2. Preheat oven to 350°F.
3. Using the paddle on a standup mixer, add butter, vanilla, and sugar into the mixing bowl and mix on low.
4. Slowly add flour, baking soda, baking powder, cinnamon, and bananas until combined.
5. Add pecans and mix on low.
6. 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.
7. 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.
8. Let cool in the pan for 10 minutes, remove banana bread and place on a cooling rack to cool completely.
9. Leave at room temperature for 4 days or place in the fridge for one week.