Banana Pecan Loaf
Indulge in the irresistible aroma of freshly baked Banana Pecan Loaf, a delightful twist on classic banana bread that's both comforting and wholesome. This moist and tender loaf combines the natural sweetness of ripe bananas with the nutty crunch of toasted pecans, perfectly balanced by a hint of cinnamon. Made with simple pantry staples and a quick prep time of only 15 minutes, this recipe is a breeze for bakers of all levels. Whether served warm with a pat of butter or enjoyed as a quick snack, this crowd-pleasing treat is perfect for breakfast, brunch, or dessert. Plus, it stays fresh and flavorful for up to three days, making it an ideal make-ahead option. Try this easy Banana Pecan Loaf recipe today and transform your overripe bananas into a bakery-style masterpiece!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 113 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 100 grams pecans
- 60 milliliters milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or nonstick spray. Alternatively, line the pan with parchment paper for easy removal.
Peel the bananas and mash them in a large mixing bowl until smooth. Set aside.
In another large bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
To the bowl with the butter mixture, add the mashed bananas and mix until fully incorporated.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix as it can result in a dense loaf.
Fold in the chopped pecans and milk, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Place the pan in the preheated oven and bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the Banana Pecan Loaf as is or with a spread of butter. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 501.8 g | 182% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 257.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 325 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
