Banana Pecan Bread
If you are looking for a reliable cake recipe, this Banana Pecan Bread is one to keep: 9 ingredients, 7 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 8
- Level Medium
Ingredients
- 2 cup All purpose flour, sifted
- 3 tsp Baking Powder
- ½ tsp Salt
- ½ cup (1 stick) butter, room temperature
- 1 cup White sugar
- 2 Eggs, room temperature and beaten
- 2 Bananas, a little over-ripe is best
- 1 tsp Lemon Juice
- 1 cup Chopped pecans
Method
- Preheat oven to 325°F. Prepare loaf pan by using baking spray. Sift together the flour, baking powder and salt.
- In the bowl of a stand mixer, cream together the butter, sugar and eggs on medium speed.
- Add the bananas and lemon juice and mix until creamy.
- Add the dry ingredients to the wet ingredients, then mix until just combined.
- Turn the mixer off, scrape down the sides, reset to medium and mix for another minute.
- Add the pecans and mix for about 20 seconds.
- Turn into the prepared 1 ½ lb loaf pan. Bake for 60–75 minutes at 325°F.
Tips for the best Banana Pecan Bread
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for all purpose flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Banana Pecan Bread recipe medium to make?
It is rated medium: 9 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Banana Pecan Bread recipe serve?
As written it serves 8. The quantities scale up or down in a straight line, so double everything for 8×2.
Can I make Banana Pecan Bread ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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