Banana bread is a classic comfort food that many have enjoyed for generations. It's a perfect way to use overripe bananas and turn them into a delicious treat that can be enjoyed anytime.
This recipe takes things up a notch by adding toasted pecans, which give the bread a lovely crunch and nutty flavor.
With simple ingredients like all-purpose flour, eggs, and fresh lemon juice, this banana bread is easy to make and perfect for beginners. Whether baking for yourself or sharing with loved ones, this recipe will surely please.
How to Make Banana Bread with Pecans
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Butter and lightly flour a 9×5-inch metal loaf pan. Sift the flour, baking soda, baking powder, and cinnamon in a medium bowl.
In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until combined, about 1-2 minutes. Add the eggs one at a time, beating well after each addition. Mix well with the mashed bananas, lemon juice, and vanilla extract.
(The mixture may look a little curdled at this point). Add the flour mixture and beat on low speed until just incorporated. Fold in the chopped pecans.
Do not over-mix! Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Enjoy our Banana Bread with pecan!
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Recipe
Banana Bread with Pecans
Ingredients
- 232 g (1-¾ cups) all-purpose flour spooned and leveled
- 5 g (1 teaspoon) baking soda
- 4 g (1 teaspoon) baking powder
- ¼ teaspoon kosher
- ½ cup avocado oil or 1 stick (½ cup) unsalted butter, softened
- ¾ cup light brown sugar or granulated sugar
- 2 large eggs , room temperature
- 1 cup mashed very ripe bananas , from 2-3 medium-sized bananas
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- ½ teaspoons Saigon cinnamon powder
- 90 g (¾ cup) toasted pecans or toasted walnuts, chopped
Instructions
- Preheat the oven to 350 °F (176.67 °C). Butter and lightly flour a 9×5-inch metal loaf pan. In a medium bowl, sift together the flour, baking soda, baking powder, and cinnamon.
- In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until combined, about 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice, and vanilla extract and mix well. (The mixture may look a little curdled at this point).
- Add the flour mixture and beat on low speed until just incorporated. Fold in the chopped pecans. Do not over-mix! Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. Enjoy!
Notes
- To store: the bread, wrap it tightly in plastic or aluminum foil and store it at room temperature for 3-4 days. You can also keep it in the refrigerator for up to a week.
- To reheat: the bread, preheat your oven to 350°F (180°C) and place the wrapped loaf in the oven for 10-15 minutes. You can also slice the bread and toast it in a toaster or oven for a few minutes until warm and crispy. If you prefer, microwave the bread for 10-15 seconds per slice until warm.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
