Banana Bread with Pecans Recipe
Highlighted under: Sweet Baking Ideas
I absolutely adore making Banana Bread with Pecans, especially when I have ripe bananas sitting on my counter. The beauty of this recipe lies in its simplicity and the way it transforms the humble banana into a rich, moist bread. With every bite, you get a delightful crunch from the pecans, which perfectly complement the sweetness of the bananas. It’s a recipe that never fails to impress my family and friends, and I love how it fills my kitchen with an irresistible aroma while baking.
I love experimenting with different recipes, and my Banana Bread with Pecans is one of my favorites. During my latest baking session, I added a sprinkle of cinnamon, which really elevated the flavors. The combination of ripe bananas and toasty pecans creates a balance that's incredibly satisfying. One tip I can share is to use room temperature eggs; it helps the batter come together smoothly.
Whenever I bake this banana bread, I always prepare extra to share with friends or freeze for later. It's surprisingly versatile, perfect for breakfast or as a snack. The key to a moist bread is not overmixing once you combine the wet and dry ingredients, ensuring that you don’t lose that delicate texture!
Why You'll Love This Recipe
- Moist and flavorful bread with a perfect balance of sweetness
- Crunchy pecans that add texture and nutty flavor
- Perfect for breakfast, snacks, or dessert
Understanding the Ingredients
The bananas in this recipe are the star ingredient, providing natural sweetness and moisture. Choosing the right bananas is crucial; they should be overly ripe with lots of brown spots, as this boosts their flavor significantly. The more brown spots, the sweeter the bananas will taste, allowing you to cut down on added sugar if you prefer a less sweet bread.
Pecans add not just flavor but also texture to your banana bread. They should be chopped uniformly to ensure even distribution, which also prevents large chunks from impacting the loaf's structure. If you're out of pecans or prefer a different nut, walnuts or hazelnuts can serve as excellent substitutes, each contributing their unique taste to the finished bread.
Techniques for Perfect Banana Bread
When combining the wet ingredients, mix the melted butter and mashed bananas until they're fully incorporated. This emulsification ensures that your banana bread rises beautifully and has a uniform texture. Avoid overmixing once you add the flour; doing so can lead to a dense final product. Gently fold the dry ingredients in until just combined to maintain that moist, tender crumb.
Baking time is crucial: every oven behaves differently. Start checking your banana bread at the 55-minute mark. You're looking for a golden-brown top and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Overbaking will result in a dry loaf, so stay vigilant during the final minutes!
Ingredients
For the Banana Bread
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Combine Wet Ingredients
In a mixing bowl, combine the melted butter with the mashed bananas; mix until well incorporated.
Add Sugar and Egg
Stir in the sugar, beaten egg, and vanilla extract until smooth.
Mix Dry Ingredients
In a separate bowl, whisk together the baking soda and flour, then add to the banana mixture.
Fold in Pecans
Gently fold in the chopped pecans, being careful not to overmix the batter.
Bake the Bread
Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Pro Tips
- For added flavor, try adding a teaspoon of cinnamon or nutmeg to the batter. If you want a more personal touch, feel free to mix in dark chocolate chips or other nuts!
Storage and Serving Suggestions
Once your banana bread is cooled completely, it's essential to store it properly to maintain its moistness. Wrap it tightly in plastic wrap or foil, or place it in an airtight container at room temperature. It can last for about 2-3 days on the counter, but you can also refrigerate it to prolong its freshness for about a week.
For a delightful serving idea, try toasting slices of your banana bread for breakfast. Spread a thin layer of butter or cream cheese on top while it's warm for an added touch of richness. You can also serve it with a drizzle of honey or maple syrup for an indulgent dessert option.
Make-Ahead and Freezing Tips
Banana bread is an excellent candidate for make-ahead meals. You can prepare the batter, and store it in the refrigerator for a day before baking, which can enhance the flavors as they meld. Alternatively, bake the loaf and allow it to cool, then slice it and wrap it in airtight packaging to freeze individual pieces. This way, you can enjoy a slice whenever the craving strikes.
When you're ready to enjoy frozen banana bread, simply place it in the toaster or microwave for a quick reheating method. Microwaving for about 20-30 seconds should do the trick, allowing you to savor the freshly baked taste without waiting long.
Questions About Recipes
→ Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just thaw them and ensure to drain any excess liquid before mashing.
→ How long does banana bread last?
Wrapped tightly, banana bread can last at room temperature for about 3 days, or you can refrigerate it for up to a week.
→ Can I substitute other nuts for pecans?
Absolutely! Walnuts or almonds can be great alternatives, depending on your preference.
→ Is it possible to make this bread gluten-free?
Yes, you can use a gluten-free flour blend to make this banana bread gluten-free.
Banana Bread with Pecans Recipe
I absolutely adore making Banana Bread with Pecans, especially when I have ripe bananas sitting on my counter. The beauty of this recipe lies in its simplicity and the way it transforms the humble banana into a rich, moist bread. With every bite, you get a delightful crunch from the pecans, which perfectly complement the sweetness of the bananas. It’s a recipe that never fails to impress my family and friends, and I love how it fills my kitchen with an irresistible aroma while baking.
What You'll Need
For the Banana Bread
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a mixing bowl, combine the melted butter with the mashed bananas; mix until well incorporated.
Stir in the sugar, beaten egg, and vanilla extract until smooth.
In a separate bowl, whisk together the baking soda and flour, then add to the banana mixture.
Gently fold in the chopped pecans, being careful not to overmix the batter.
Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Extra Tips
- For added flavor, try adding a teaspoon of cinnamon or nutmeg to the batter. If you want a more personal touch, feel free to mix in dark chocolate chips or other nuts!
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 120mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g