Banana Bread with Pecans
By á-46409
Ingredients
- 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
Details
Servings 1
Preparation time 25mins
Cooking time 170mins
Adapted from keyingredient.com
Preparation
Step 1
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 center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center 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.
You'll also love
- Creamy Carbonara Orzo Risotto 4.3/5 (9 Votes)
- Beef Barley Soup II 4.6/5 (10 Votes)
- Zucchini Muffins 4.6/5 (8 Votes)
- Goat Cheese, Cranberry & Walnut... 4.1/5 (15 Votes)
- Paleo Baked Eggs in Avocado 4.6/5 (8 Votes)
- Blueberry Banana Overnight Oats 4.6/5 (10 Votes)
Review this recipe