Banana Pecan Loaf Bread Recipe
We are finally entering into the colder season in Texas and the first thing I think of when I think of fall is a nice hot cup of coffee. For Colby, its a cup of warm herbal tea. Either way, what would those delicious warm drinks be without a sweet side pastry?
Banana Pecan Loaf Bread
One of my favorite treats to pair with a cup of coffee is a slice of Banana Pecan Loaf Bread. The seasonal pecans really help put me into that autumn mindset. A dear friend passed this recipe to me recently after discovering my taste for it and I was so excited to prepare it on my own. Honestly though, it’s mainly so I can enjoy all of it on my own! You, too, will want to indulge in this decadent delicacy!
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Ingredients:
- 3 over ripe bananas, peeled
- 1 egg, beaten
- 1 tsp vanilla extract
- ½ cup butter
- 1 cup of sugar
- 1 ½ cups flour
- 1 tsp baking soda
- pinch of salt
- 1 cup pecans, shelled and chopped
Directions:
- Preheat the oven to 350°F and lightly grease a 8×4-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth and then set aside.
- Whisk the egg and vanilla extract together in a small bowl and set aside.
- Cream the butter and sugar until light and fluffy (this step works best with a standing mixer fitted with the paddle attachment or an electric hand-held mixer will also work). Gradually pour the egg mixture in until well blended. Add mashed bananas and remove bowl from the mixer.
- With a rubber spatula, sift the flour, baking soda and salt into mixture and stir until just incorporated. Slowly fold in pecans and pour the batter into the prepared loaf pan. Once in pan, scatter the remaining pecan pieces on top to create a crunchy crust.
- Bake for 1 hour at 350°F, or until a tester inserted into the center comes out clean. Remove banana pecan loaf from oven and cool on a rack. Once cooled to desired temperature, slice and serve. Enjoy!
Now grab a slice of bread, sip on a cup of coffee, and take in the fall fragrances!
Banana Pecan Loaf Bread
Grab a slice of Banana Pecan Loaf Bread, sip on a cup of coffee, and take in the fall fragrances!
Ingredients
- 3 over ripe bananas, peeled
- 1 egg, beaten
- 1 tsp vanilla extract
- ½ cup butter
- 1 cup of sugar
- 1 ½ cups flour
- 1 tsp baking soda
- pinch of salt
- 1 cup pecans, shelled and chopped
Instructions
- Preheat the oven to 350°F and lightly grease a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth and then set aside.
- Whisk the egg and vanilla extract together in a small bowl and set aside.
- Cream the butter and sugar until light and fluffy (this step works best with a standing mixer fitted with the paddle attachment or an electric hand-held mixer will also work). Gradually pour the egg mixture in until well blended. Add mashed bananas and remove bowl from the mixer.
- With a rubber spatula, sift the flour, baking soda and salt into mixture and stir until just incorporated. Slowly fold in pecans and pour the batter into the prepared loaf pan. Once in pan, scatter the remaining pecan pieces on top to create a crunchy crust.
- Bake for 1 hour at 350°F, or until a tester inserted into the center comes out clean. Remove banana pecan loaf from oven and cool on a rack. Once cooled to desired temperature, slice and serve. Enjoy!
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