Imagine sinking your teeth into a slice of heaven – a moist, golden banana bread that combines the classic American comfort food with a touch of French elegance. This isn't just any ordinary banana bread; it's a decadent creation that transforms humble ripe bananas and crunchy pecans into a show-stopping treat that will have your family and friends begging for more. Get ready to elevate your baking game with this irresistible recipe that promises to tantalize your taste buds and fill your kitchen with an aroma that's simply impossible to resist!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 1 loaf
Ingredients
- 4 ripe bananas
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful the bread will be.
- In a separate bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the mashed bananas into the butter mixture, stirring until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Fold in 3/4 cup of the chopped pecans, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining pecans on top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.
Tips
- • Choose overripe bananas with dark spots – they're the secret to maximum sweetness and moisture. • Don't overmix the batter! Stir just until the ingredients are combined to ensure a tender crumb. • Toast the pecans briefly before adding them to intensify their nutty flavor and add extra crunch. • Use room temperature eggs and butter for smoother, more even mixing. • For an extra touch of luxury, drizzle a maple glaze over the cooled bread or sprinkle some flaky sea salt on top. • Check the bread's doneness by inserting a toothpick – it should come out clean with just a few moist crumbs. • Let the bread cool completely before slicing to prevent crumbling and help it set properly.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 55mg
