Prepare to transform your ordinary baking routine into a mouthwatering adventure with this irresistible Cinnamon Toffee Pecan Banana Bread! Imagine a slice of pure heaven where ripe, sweet bananas dance with buttery toffee bits and crunchy pecans, all wrapped in a warmly spiced, tender crumb. This isn't just another banana bread recipe - it's a game-changing dessert that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your kitchen skills and deliver a show-stopping treat that's impossible to resist.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup toffee bits
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until they are smooth and have minimal lumps. The riper the bananas, the sweeter and more flavorful the bread will be.
- Pour the melted butter into the mashed bananas and mix thoroughly. Add the brown sugar, egg, and vanilla extract, stirring until the mixture is well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly blended.
- Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the toffee bits and chopped pecans, reserving a small handful for topping if desired.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the reserved toffee bits and pecans on top for added crunch and visual appeal.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 3 months.
Tips
- Always use overripe bananas with dark, speckled skins for maximum sweetness and flavor intensity.
- Don't overmix the batter - mix just until ingredients are combined to ensure a tender, soft texture.
- Line your loaf pan with parchment paper for easy removal and clean slicing.
- Check doneness with a toothpick - a few moist crumbs are perfect, but no wet batter.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For extra indulgence, toast your pecans briefly before adding to enhance their nutty flavor.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
