Banana Bread with Pecans

I make Banana Butterscotch Muffins a lot ( Every time I have brown bananas, the muffins are my favourite recipe. But every once in a while, I need a change. Today, we’re gonna give banana bread a try.

Ingredients and how they came together:


Two eggs.



bananas and sugar

Light and fluffy banana cream.

all the wet ingredients

Wet ingredients.

banana bread batter

Banana bread batter.

ready for the oven

Ready for the oven.

And here’s the final product:

banana bread with pecans

Banana bread with pecans.

sliced banana bread

Sliced banana bread.

Thank goodness I didn’t pay any attention to how it looks on the Food Network website, or else I would never have made it (Note: The photo has been changed to a far more accurate image since this post was written). It does tastes great, though. The extra step of beating the heck out of the bananas and sugar doesn’t seem like it made any difference so next time, I’ll add all the bananas to the wet ingredients.

The recipe is here:

And in case it moves from that site, it’s here too.

Banana Bread with Pecans


2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners’ sugar, for dusting


Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the centre of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the centre of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.


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