Banana Bread with Pecans

5 from 1 vote

This Banana Bread with Pecans recipe is made with brown sugar, spices, and loads of overripe bananas. It is the perfect afternoon treat that you just have to try!

Prep Time20

Cook Time50

Course: Cakes

Cuisine: American

Servings: slices

Calories: 378kcal

Author: Cat Spiller

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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