Breakfast

November 22, 2021

Banana Pecan Nut Bread

Banana Pecan Nut Bread

Being home  you start craving foods that bring you warmth and comfort and for us, that's banana bread. I'll also add that as a general rule, I don't like ripe bananas. Yep. I know. Unpopular opinion! I can't stand bananas that have brown spots and are "mushy". Once that happens, to the freezer they go! Because of this, we've been collecting bananas for months now and what better way to use them than in banana bread

While there's nothing wrong with a rich, sweet dessert (and by nothing wrong, they're great!), we are also fans of those desserts that are more on the semi-sweet side. The versatility you get with banana bread is awesome We eat it for breakfast, as a snack AND as dessert.  

Ingredients for banana pecan nut bread

This banana pecan nut bread recipe is a pretty classic one with the addition of cinnamon and both brown sugar and granulated sugar. I can guarantee that a lot of these ingredients you already have in your kitchen as well!

Also, can we talk about that subtle crunch you get from the perfectly toasted pecans? Perfection. Here's what you need:

  • Butter
  • Ripe bananas
  • Toasted pecans
  • Eggs
  • Vanilla extract
  • 1Ground cinnamon
  • All purpose flour
  • Granulated sugar
  • Brown sugar
  • Baking soda
  • Salt

Tips for making the banana bread

  • Fully incorporate the egg: As you start to add the eggs into your butter and sugar mixture, make sure that the first egg is fully incorporated into the batter before adding the next egg.
  • Scrape the sides: Make sure to scrape down the sides and bottom of the bowl and paddle to ensure everything gets mixed in.
  • Don't over mix: When you add the flour mixture, don't over mix! The secret in getting the perfectly moist banana bread is in mixing just long enough to combine the ingredients.

Enjoy this banana pecan nut bread! It's truly the best and so incredibly moist and delicious.

Cheers and eat well!

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!

Author:

Alejandra Diaz del Valle

Prep:

20

min

cook:

40

min

total:

60

min

serves:

8

Ingredients

  • 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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