Real Recipes From Real Home Cooks ®

pecan banana bread

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

MAKE SURE YOUR INGREDIENTS ARE AT ROOM TEMPERATURE! 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.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 55 Min

Ingredients For pecan banana bread

  • 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 lg
    eggs, beaten
  • 2 c
    mashed ripe bananas
  • 1/2 c
    pecans, course chop

How To Make pecan banana bread

  • 1
    Pre-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.
  • 2
    Also 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.
  • 3
    Mash your bananas and set aside.
  • 4
    In a large bowl combine the flour, baking soda and salt.
  • 5
    In the bowl of your stand mixer blend the butter and brown sugar.
  • 6
    Add the beaten eggs and mashed banana to the butter and sugar. Mix this well.
  • 7
    Add the flour mixture and just mix until moist. Don't over mix, it will get tough.
  • 8
    Put the batter, which will be very thick, into the prepared loaf pan and bake for 60-65 minutes.
  • 9
    When done stick a long scewer into the middle of the loaf. It if comes out clean it's done.
  • 10
    Let 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.
  • 11