Imagine sinking your teeth into a slice of warm, moist banana bread that's so delectable, it'll make your taste buds dance with joy! This Easy Banana Pecan Bread is not just a recipe—it's a culinary masterpiece that transforms ordinary ripe bananas into a heavenly treat that will have your family and friends begging for more. With a perfect balance of sweet bananas and crunchy pecans, this bread is about to become your new go-to comfort food that's ridiculously simple to make.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they reach a smooth, slightly lumpy consistency. The bananas should be very soft and easily breakable.
- Add the melted butter to the mashed bananas and mix well until completely combined. The mixture should look glossy and smooth.
- Stir in the sugar, mixing until it is fully incorporated and the mixture becomes slightly lighter in color.
- Crack the egg into the banana mixture and add vanilla extract. Whisk thoroughly until the egg is completely blended and the mixture is uniform.
- Sprinkle baking soda and salt over the wet ingredients, stirring gently to distribute evenly throughout the batter.
- Fold in 3/4 cup of chopped pecans, reserving the remaining 1/4 cup for topping. Stir gently to ensure even distribution of nuts.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Sprinkle the remaining pecans on top of the batter.
- Place the pan in the preheated oven and bake for 50-55 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes. Then, carefully turn out onto 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 3 days, or refrigerated for up to a week.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Don't throw away those brown bananas—they're liquid gold for baking!
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold ingredients to keep the bread tender. Overmixing can lead to a tough, dense loaf.
- Toasting Pecans: For an extra flavor boost, lightly toast your pecans in a dry skillet before adding them to the batter.
- Check for Doneness: Every oven is different, so start checking your bread around 45 minutes. A clean toothpick is your best indicator of perfectly baked bread.
- Cooling is Crucial: Let the bread cool completely before slicing to help it set and prevent crumbling.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 35mg
