Banana Pecan Nut Bread

One of our favorite sweets to bake is this Banana Pecan Nut Bread and we love this one that's made from scratch! This recipe gives you the perfect balance between semi-sweet, crunchy and moist. All that you could ever want!











  • 4 ounces (¼ pound) diced room temperature butter
  • 3 large ripe bananas
  • 1 cup toasted, chopped pecans
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 cups all purpose flour
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Instructions

    1. Preheat the oven to 350°F and spray or butter your desired bread loaf and coat with flour, tapping out the excess.
    2. Place your pecans on a small sheet tray and toast in the oven for about 5-8 minutes, rotating halfway through, until they are a light golden brown and set aside.
    3. In your stand mixer bowl, with the paddle attachment, mix the softened butter on medium speed until it becomes light and airy (about 2 minutes).
    4. Add the brown sugar and granulated sugar and continue to mix on medium-low speed, stopping to scrape the sides of the bowl and paddle, for about 5 minutes, or until the mixture becomes light and airy - AKA the "creaming method".
    5. In the meantime, sift the all purpose flour, salt, baking soda, and ground cinnamon into a bowl. Set aside.
    6. Peel your bananas and give them a rough chop, as if you were adding to granola. Set aside.
    7. Once your butter-sugar mixture is properly creamed (light and airy), slowly add each egg, one by one, while mixing on a low speed.
    8. Add the vanilla and bananas and slowly mix to incorporate. You want to break up the bananas but also want to leave a few large chunks.
    9. Add the flour mixture that was set aside from earlier, little by little and mix on low speed just long enough to combine.
    10. Fold in the pecan pieces (once they are cooled to room temperature) and pour the batter into your floured baking vessels.
    11. Bake at 350°F for about 30-40 minutes, depending on the size of the baking vessel. When a toothpick or cake tester can be inserted and pulled out of the center with no batter on it, that's when it's done.
    12. When the bread is finished baking, allow to cook on a rack before slicing.

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