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Banana Bread With Pecans

Course Bread & Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 289kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1 1/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups mashed ripe bananas (2 1/2 large bananas or 3-4 small bananas)
  • 2 cups flour (all-purpose, spooned and leveled)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chopped pecans (toasted if desired)

Instructions

  • Preheat the oven to 350°F and grease an 8×4-inch loaf pan or line it with parchment paper.
  • In a large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.
  • Beat in the eggs and vanilla and mix until just combined, but avoid whipping.
  • Fold in the mashed bananas.
  • Add the flour, baking powder, baking soda, and sea salt to the bowl and mix just until no streaks of flour remain. Avoid overmixing the bagter.
  • Gently fold in the chopped pecans.
  • Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle a few extra chopped pecans and/or some coarse sugar over the top (optional).
  • Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the bread cool in the pan for 15-209 minutes before transferring it to a wire rack to cool completely.
Notes
  • To toast the pecans, spread them on a baking sheet and bake at 350°F for 7–9 minutes, stirring once, until fragrant. Let them cool before adding them to the batter.
Nutrition
Serving: 1 slice | Calories: 289kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 190mg | Potassium: 139mg | Fiber: 2g | Sugar: 24g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg