Pecan Banana Bread
I have made this on various occasions. It always rises up beautifully and the banana fragrance from this bread is really enticing. This is for a Christmas potluck for my husband's work. I hope everyone enjoys it.
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- 2 c
- all purpose flour
- 1 tsp
- non-aluminum baking soda
- 1/4 tsp
- celtic sea salt
- 1/2 c
- goat butter
- 3/4 c
- lightly packed brown sugar
- 2 large
- eggs, beaten
- 2 c
- mashed ripe bananas
- 1/2 c
- pecans, course chop
1Pre-heat the oven to 350'F. I live at 5,000 ft. so I put my oven at 325'F. I cut back a little on the baking soda and sugar.
2Also I used a large loaf pan 10x5", you can use a 9x5" loaf pan here also. I sprayed it with non-stick oil. Flour the pan and then put a piece of parchment in the bottom and spray oil that too. This will ensure this won't stick.
3Mash your bananas and set aside.
4In a large bowl combine the flour, baking soda and salt.
5In the bowl of your stand mixer blend the butter and brown sugar.
6Add the beaten eggs and mashed banana to the butter and sugar. Mix this well.
7Add the flour mixture and just mix until moist. Don't over mix, it will get tough.
8Put the batter, which will be very thick, into the prepared loaf pan and bake for 60-65 minutes.
9When done stick a long scewer into the middle of the loaf. It if comes out clean it's done.
10Let the bread cool on a wire rack for at least 20-30 minutes. Remove and then set on the wire rack and let it cool further. Refrigerate to keep fresh.