The Best Banana Bread with Pecans

This banana bread with pecans recipe is moist, less sweet, and nutty. It is simple to make, super affordable, and so delicious. Perfect to pair with coffee or tea. This recipe is ready in 60 mins, and uses all nature ingredients. Every time when I have some left over bananas at home, I would make this banana bread. Everyone loves it, and no food go waste.

How old should banana be for banana bread?

The banana is the darker the better for banana bread. The brown bananas with slight yellow is the best. The ripe bananas are more sweat and easier to mash. Do not use rotten bananas.

What if the banana is not ripe enough for banana bread?

If the banana is not ripe enough, put it in a paper bag with an apple, it will ripe faster. Another option is to peel the bananas and bake them in oven for 15-20 mins at 300F till they ripe and soft.

What is the health benefit of bananas?

Banana if full of potassium, magnesium, and support digestive health.

Ingredients:

Flour: 1 1/2 cup
Ground Cinnamon: 1 tsp
Baking Soda (not baking powder): 1/2 tsp
Salt: Pinch
Ripe Banana: 2-3
Unsalted Butter: 1/3 cup
Sugar: 1 cup
Egg: 1
Vinilla Extract: 2 tsp
Pecan: 1 cup chopped

Prep Time: 10 Mins
Cooking Time: 45 – 55 Mins
Total Time: 60 mins
Serving: 6-8

Instruction: 

1. Butter the loaf pan.
2. In a medium bowel, combine flour, ground cinnamon, baking soda and salt. Then mix well.
3. In a separate medium bowl, mash the bananas.
4. Add melted butter, sugar, then mix well.
5. Add 1 egg, then mix well.
6. Add vanilla extract, then mix well.
7. Add the dry ingredients to the bow, then mix.
8. Add 3/4 cup pecan, then mix.
9. Pour the batter to the loaf pan, then place the rest pecan on the top evenly.
10. Bake 45- 55 mins at 350F.
11. Cool down before serve.

Tips for Banana Bread with Pecans:

• Ripe bananas are sweeter. The sweetness is adjustable. If you prefer less sweet, use 3/4 cup of sugar instead of 1 cup. If you prefer more sweet, use 1 1/4 cup sugar.
• Use baking soda, do not use baking powder. They are different.
• Do not over mix the dry ingredients and wet ingredients. I mixed it about 20-30 seconds, then poured in to the loaf pan. Place it in the pre-heated oven right after.
• Glass pan cooks faster, I actually baked for 48 mins. Insert a toothpick, if it comes out clean, then it is ready.
• Once it is cool down, store it in the refrigerator up to 1 week.
• For more bakery recipes, click here.

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