Banana Banana Pecan Bread
Monday, October 12th, 2009I made banana nut bread yesterday — from a brand spanking new recipe — that turned out really, really well. You lucky devils get the details because, in the spirit of Blogtoberfest, I know you don’t care what I had for lunch today.
The base recipe is on allrecipes.com at this clicky linky thing here. I added a few things (vanilla, pecans) but the credit and adulation should go to the recipe’s author — Shelley Albeluhn. It turns out wonderfully moist and flavorful.
Banana Banana Pecan Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (i.e., 1 stick) butter, room temperature
- ¾ cup brown sugar
- 2 eggs, lightly beaten
- 3 large overripe bananas, mashed
- 1 teaspoon vanilla extract
- ½ cup pecans, chopped (or walnuts, or no nuts if you’re not a nut person)
Directions:
- Preheat oven to 350°F (175° C). Lightly grease a 9×5 inch loaf pan, or whatever normal-size loaf pan you have.
- In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, and vanilla. Stir banana mixture into flour mixture, stirring just to moisten. Fold in pecans and pour mixture into prepared loaf pan.
- Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of loaf comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack to complete cooling. Let cool completely before slicing and devouring. Om nom nom nom.
I like this recipe much better than the recipe in the Better Homes and Gardens New Cookbook, that uses, of all things, Crisco/vegetable shortening. Ew. That shouldn’t go in banana bread. Srsly.
Bon appétit!














