Banana Bread with Pecans

Introduction

You get a straightforward banana bread here: two over-ripe bananas for moisture, chopped pecans for crunch, and a low 325°F bake that gives the loaf time to cook through evenly. It fits weekend baking, lunchbox slices, or a make-ahead snack that holds up well for a few days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 8 servings

Ingredients

2 cups all-purpose flour, sifted

3 tsp baking powder

½ tsp salt

½ cup (1 stick) butter, room temperature

1 cup white sugar

2 eggs, room temperature and beaten

2 bananas (a little over-ripe is best)

1 tsp lemon juice

1 cup chopped pecans

Instructions

Preheat oven to 325°F. Prepare loaf pan by using baking spray. Sift together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter, sugar and eggs on medium speed.

Add the bananas and lemon juice and mix until creamy.

Add the dry ingredients to the wet ingredients, then mix until just combined.

Turn the mixer off, scrape down the sides, reset to medium and mix for another minute.

Add the pecans and mix for about 20 seconds.

Turn into the prepared 1 ½ lb loaf pan. Bake for 60-75 minutes at 325°F.

Variations

• Swap the chopped pecans for chopped walnuts if you want a slightly firmer crunch and a more earthy flavor.
• Replace white sugar with light brown sugar for a darker crumb and a little more moisture.
• Add 1 teaspoon ground cinnamon to the flour, baking powder and salt for a warmer spice profile without changing the texture.
• Divide the batter instead of using the 1 ½ lb loaf pan and bake it as muffins; you get more crust and a shorter bake time.

Tips for Success

• Use bananas that are well speckled or soft, since the recipe relies on them for both sweetness and moisture.
• When you cream together the butter, sugar and eggs, stop once the mixture looks smooth and light; overmixing later is what makes the loaf tough.
• After you add the dry ingredients to the wet ingredients, mix only until no dry streaks remain before the final scrape-down.
• Start checking the loaf at the 60-minute mark; it is done when a tester in the center comes out with a few moist crumbs rather than wet batter.
• Let the loaf cool in the pan briefly before turning it out so it sets and slices more cleanly.

Storage and Reheating

Store the cooled loaf or individual slices in an airtight container in the fridge for up to 5 days. For longer storage, wrap slices tightly and freeze them in a freezer-safe bag or container for up to 2 months.

To reheat, warm a slice in the microwave for 10 to 15 seconds, or heat several slices in a 300°F oven for about 8 minutes. If reheating from frozen, thaw in the fridge first or add a little extra time in the oven.

FAQ

Can you use walnuts instead of pecans?

Yes. Use the same amount, and expect a slightly more robust, less buttery nut flavor.

What if you only have a smaller loaf pan?

Do not fill it more than about two-thirds full. Bake any extra batter separately as muffins so the center of the loaf still cooks through.

Why did the banana bread turn out dense?

The usual cause is overmixing after the flour goes in. Mix until just combined, then follow the short final mix in the recipe.

Do the bananas need to be very ripe?

Yes. The softer and more spotted they are, the easier they blend into the batter and the better the final texture.