Imagine sinking your teeth into a slice of warm, moist banana bread that's so decadent, it'll make your taste buds dance with joy! This isn't just any ordinary banana bread - this is a pecan-studded masterpiece that transforms humble, overripe bananas into a heavenly treat that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, this foolproof banana bread will become your new go-to comfort food that's guaranteed to impress family and friends.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become smooth and creamy, with minimal lumps remaining.
- Pour the melted butter into the mashed bananas and mix well, ensuring the butter is evenly incorporated.
- Add the sugar, egg, and vanilla extract to the banana mixture. Whisk together until the ingredients are completely combined and the mixture is smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to remove any potential lumps and ensure even distribution of ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Gently fold in most of the chopped pecans, reserving a small amount to sprinkle on top of the batter.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Sprinkle the remaining pecans on top of the batter.
- Place the pan in the preheated oven and bake for 50-60 minutes. To test for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice the banana bread and serve. It can be enjoyed warm or at room temperature, and will keep fresh in an airtight container for 3-4 days.
Tips
- • Use VERY ripe bananas - the darker and spottier, the better! They'll provide maximum sweetness and moisture. • Don't overmix the batter - stir just until ingredients are combined to keep the bread tender. • Toast the pecans before adding them to enhance their nutty flavor and add extra crunch. • Let the bread cool completely before slicing to prevent crumbling. • Store in an airtight container to maintain freshness, and it'll stay delicious for 3-4 days. • For extra indulgence, serve warm with a pat of butter or a drizzle of honey. • If you want a moister bread, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
