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Homemade Banana Pecan Bread photo

Banana Pecan Bread

This Banana Pecan Bread is a must-bake! Moist, sweet, and nutty, it's the perfect treat for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Pecan Bread:
  • 4 medium overripe bananas (approximately 10 1/2 ounces with peel)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup coconut oil or any neutral-flavored oil
  • 1 1/2 cups all-purpose flour (white or wheat)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup pecans roughly chopped
  • 2 tablespoons additional sugar for topping

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Loaf pan
  • Cooling rack

Method
 

Method: Banana Pecan Bread
  1. Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly.
  2. In a large mixing bowl, mash the overripe bananas with a fork or potato masher until smooth. It’s okay to leave some small chunks for added texture.
  3. Add the white sugar, brown sugar, and coconut oil to the mashed bananas. Mix well until everything is combined and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
  5. Gradually add the dry ingredients to the banana mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix!
  6. Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
  7. Grease your loaf pan with a bit of coconut oil or line it with parchment paper for easy removal.
  8. Pour the batter into the prepared loaf pan. Sprinkle the additional sugar on top for a sweet, crunchy crust.
  9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before slicing.

Notes

  • For best results, use overripe bananas for natural sweetness.
  • Feel free to experiment with add-ins like chocolate chips or dried fruit.
  • Store wrapped in plastic wrap at room temperature for up to 3 days.