Banana Pecan Bread

Wanda Grundmann


Don't throw away those disgusting looking squishy black overripe bananas !! I'm not a big fan of bananas (that's why they get that way around here), but I decided to make banana bread with some I was going to throw away and boy am I glad I did. I wasn't expecting much so I just threw it together without looking for a recipe. It smelled and tasted so delicious I thought I'd better post how I made it for future reference or it would never come out exactly the same again. The touch of sherry I think made it bellisimo delishimo ! I hope you enjoy it too.

pinch tips: How to Knead Dough





15 Min


40 Min




very ripe (black skin) bananas
1 stick
butter, softened
1/2 c
light brown sugar, lightly packed
1 c
white granulated sugar
2 large
2 c
all purpose flour
1/2 tsp
2 tsp
baking powder
1/4 tsp
baking soda
1 tsp
2 Tbsp
sweet sherry
3/4 c
1 c
chopped pecans

Directions Step-By-Step

Preheat oven to 350F Lightly butter and flour 2 loaf pans. (The batter will fit in one pan if you prefer a larger loaf.)

Mix the salt, baking powder, baking soda and cinnamon into the flour and set aside.

Add the sherry to the milk and set aside.

Soften the stick of butter for 1 minute on defrost in the microwave if it hasn't been sitting out to soften.
Peel the bananas and add the butter and sugars. Beat until creamy, then add the eggs one at a time and beat well after each.
Alternately add the flour and milk until incorporated well. Stir in the chopped pecans and divide the batter between the 2 loaf pans. (Or, like I said , you can probably get it all in one pan if you want a taller loaf.)

Pop them into the preheated oven and bake 35-40 minutes or until lightly browned or the smell is driving you crazy and you can't wait anymore to get some with a good cup of coffee.
ENMMMMMjoy !!!!

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: Cajun/Creole
Other Tag: Quick & Easy