This Banana Bread with Pecans recipe has been a family favourite for as long as I can remember. A recipe we all turn to during our summer holidays spent in Cape Town. And why not, because it truly is the perfect afternoon treat with a cup of milky tea.
This easy recipe is for a moist banana bread loaf that uses loads of ripe bananas, spices, and pecans instead of walnuts. It is super easy to make and you'll find it very difficult to wait even 5 minutes for it to cool once it is done baking.
If you love banana recipes, then you have to try out this Banana and Caramel Cake or this recipe for Banoffee Cupcakes.
Ingredients
To make this classic banana bread recipe you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Unsalted butter
- Light brown sugar
- Extra-large eggs
- Cake flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Overripe bananas
- Vanilla extract
- Pecans
Unsalted butter - use unsalted room temperature butter.
Light brown sugar - for color and a caramel flavor this recipe uses light brown sugar, choose the same. If you don't have any then white granulated sugar will also work.
Extra-large eggs - Out of their shell, the eggs I use weigh 56 grams. If you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Cake flour - use cake flour for this recipe. If you don't have then all-purpose flour or self-raising flour will also work. If using the latter then omit the baking soda and baking powder.
Bananas - for extra banana flavor the only wet ingredients in this recipe are the bananas. Make sure they are ripe and covered in lots of brown spots. If they are hard and green the loaf will not have the correct taste or texture.
Pecans - this recipe uses pecans instead of walnuts, if you don't have pecans then walnuts will also work. You can also choose to leave the nuts out if you prefer.
See the recipe card for quantities.
Instructions
To make this banana nut bread recipe with pecans follow the simple steps below.
STEP 1: Preheat oven. Preheat the oven to 180°C (350°F) and line the sides and bottom of the pan 20x10x6cm (8x4x3 inches) with melted butter and baking paper.
STEP 2: Cream butter and sugar. Add the butter and the sugar to a bowl of an electric mixer, fitted with a paddle attachment. Cream the butter and sugar until light and fluffy, about 4 minutes.
STEP 3: Add eggs. Add the eggs, one at a time to the batter, and be sure to scrape down the sides of the bowl between each addition before mixing again.
STEP 4: Sift dry ingredients. In a large bowl sift the flour, baking powder, baking soda, cinnamon, and salt together.
STEP 5: Add wet and dry ingredients. Add the mashed bananas and the flour mixture to the batter by alternating between the two. Starting with the flour and ending with the bananas. Scrape down the sides of the bowl and mix again to ensure everything is well combined and lump-free.
STEP 6: Add vanilla. Add the vanilla and mix briefly.
STEP 7: Add pecans. Add the chopped pecans to the cake batter and stir through using a rubber spatula.
STEP 8: Bake. Pour the mixture into the prepared loaf tin and bake in a preheated oven for about 50 minutes or until a skewer inserted into the center of the loaf comes out clean and the loaf is golden brown. Allow the banana bread to cool in the tin for 15 minutes before removing to a wire rack. Slice, serve, and enjoy.
Variations
Once you have mastered this classic recipe you can always get creative by adding extras to the batter before baking. Chocolate chips, swirls of peanut butter, and even sultanas will work well.
If you are feeling extra adventurous then you may even decide to cover this loaf in a decedent frosting. This Cinnamon Cream Cheese Frosting or this Nutella Buttercream would be great spread over the top of the bread.
Equipment
You don't need any special equipment to make this loaf cake recipe, just a stand mixer or an electric hand mixer, a spatula, parchment paper, and a rectangular loaf tin.
I also always recommend using an accurate kitchen scale when baking for the best results.
Storage
Store any leftover cake in an airtight container or cover it in aluminum foil and keep it at room temperature for up to 4 days.
To freeze this cake, cut the loaf cake into individual slices and wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake slices in the fridge overnight, then bring the slices to room temperature before consuming.
Top Tips
Follow the top tips below to make sure you are baking the best banana bread.
- Check the cake for doneness by inserting a cake tester into the middle of the cake, if it doesn't come out clean set the timer for a further 3 minutes depending on how much batter is on the cake tester.
- Allow the cake to cool slightly in its tin before turning it out, this is to prevent the loaf cake from falling apart which may happen if it is still very hot.
- Make sure all of your ingredients are at room temperature.
- Use an oven thermometer to check the true temperature of your oven.
FAQ
Absolutely, and truthfully I prefer it! It is completely up to you as both pecans and walnuts will work in this recipe.
Well, I'd say there are three main things to watch out for. First do not overmix the batter as this can lead to a tough loaf. Second, check the true temperature of your oven with an oven thermometer. If it isn't hot enough the banana bread won't rise properly. Lastly, make sure you use the recommended size pan for that particular recipe otherwise you may need to adjust the baking time.
This may happen if your ingredients weren't at room temperature, or if you added the eggs and didn't scrape the bowl between each addition. It shouldn't affect the end product; when you add the flour this issue should rectify itself.
Yes, you can but bear in mind that the bake time may differ. Larger tins will need less baking time as the cake will be shallower.
Related
Looking for other recipes like this? Try these:
I've seen so many wonderful variations of banana bread on my Instagram feed during the year that is 2020! And although I can appreciate the chocolate chip versions or the banana breads made with peanut butter or pumpkin puree. I think I consider myself a bit of a purist in this regard, I like my banana bread old-fashioned.
Regardless of your preference and the year, this classic bake is here to stay. Lockdown baking just reignited a love for an old-fashioned favorite that should never be side-lined.
I recently asked on my Instagram page how people like to enjoy slices of their favorite banana bread recipe. And these were some of the answers; with butter and jam, with peanut butter, with peanut butter and jam, with Nutella, with salted butter and some just preferred it plain.
How do I like my banana bread? Well, I like it with butter and slices of mature cheddar cheese. I realize given the answers above that this is a little out there but you must try it!
If you give this delicious banana bread recipe a go and love it, please leave a comment and star rating below I love hearing from all of you! And don't forget to tell me how you like eating your banana bread!
Don't forget to sign up for the weekly newsletter and follow along @with_love_kitty to make sure you never miss a recipe.
Happy Baking
With Love,
Kitty
📖 Recipe
Banana Bread with Pecans
Equipment
- 1x Loaf pan 20x10x6cm (8x4x3 inches)
Ingredients
- 125 g unsalted butter room temperature
- 200 g light brown sugar
- 2 eggs extra-large
- 260 g cake flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 550 g bananas mashed
- 1 tsp vanilla extract
- 80 g pecans chopped
Instructions
- Preheat the oven to 180°C (350°F) and line the side and bottom of the pan 20x10x6cm (8x4x3 inches) with melted butter and baking paper.
- Add the butter and the sugar to a bowl of an electric mixer, fitted with a paddle attachment. Cream the butter and sugar until light and fluffy, about 4 minutes.
- Add the eggs, one at a time to the batter, and be sure to scrape down the sides of the bowl between each addition before mixing again.
- In a large bowl sift the flour, baking powder, baking soda, cinnamon, and salt together.
- Add the mashed bananas and the flour mixture to the batter by alternating between the two. Starting with the flour and ending with the bananas. Scrape down the sides of the bowl and mix again to ensure everything is well combined and lump-free.
- Add the vanilla and mix briefly.
- Add the chopped pecans to the cake batter and stir through using a rubber spatula.
- Pour the mixture into the prepared loaf tin and bake in a preheated oven for about 50 minutes or until a skewer inserted into the center of the loaf comes out clean and the loaf is golden brown. Allow the banana bread to cool in the tin for 15 minutes before removing to a wire rack. Slice, serve, and enjoy.
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