If you’re on the hunt for a delightful treat, Banana Bread With Pecans is a fantastic option. Packed with flavor and textures, the recipe is a great way to use ripe bananas and impress your friends or family with your baking skills.
For a dairy-free option, consider using plant-based butter and a non-dairy milk alternative in place of buttermilk. Ripe bananas are key, as they provide sweetness and moisture; opting for overripe ones is ideal. If allergies are a concern, feel free to skip the nuts or substitute with sunflower seeds to maintain a crunchy element without the risk of nut allergies.
Bread & Rolls
Banana Bread With Pecans Recipe
Ingredients
- 1 1/4 cups sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 2 eggs
- 1 1/2 cups mashed very ripe bananas or 3 -4 medium bananas
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired
Instructions
- Move the oven rack to a low position so the tops of the pans will be in the center of the oven. Preheat the oven to 350°F. Grease the bottoms only of 2 loaf pans measuring 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan measuring 9x5x3 inches.
- In a large bowl, mix 1 1/4 cups sugar and 1/2 cup butter until well combined. Stir in 2 eggs until the mixture is blended. Add 1 1/2 cups mashed very ripe bananas, 1/2 cup buttermilk, and 1 teaspoon vanilla. Beat until the mixture is smooth.
- Gently stir in 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt just until moistened. If desired, fold in 1 cup chopped nuts.
- Pour the batter into the prepared pans. Bake the 8-inch loaves for about 1 hour or the 9-inch loaf for about 1 1/4 hours, or until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans for 10 minutes. Loosen the sides of the loaves from the pans, remove them and place them top side up on a wire rack. Allow to cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days or refrigerate for up to 10 days.