Banana Bread With Pecans
Servings 12 slices
Calories 338kcal
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cups mashed ripe bananas
- 1/4 cup milk (any kind)
- 2 cups flour (all-purpose, spooned and leveled)
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 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 1-2 minutes.
- Beat in the eggs and vanilla and mix until just combined, but avoid whipping.
- Stir in the milk and mashed bananas.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients and mix just until combined. Don't overmix.
- 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 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: 338kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 198mg | Potassium: 164mg | Fiber: 2g | Sugar: 29g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg