Pecan Banana Bread
This pecan banana bread is my own original recipe. It is delicious. I used maple sugar instead of white sugar in this recipe. Let me tell you, if you have never tried maple sugar before, you need to get some. It smells heavenly and gives this bread a sweet maple flavor without being overpowering.
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I love having this pecan banana bread ready to go in the freezer. It doesn’t take long to thaw it out and my family loves it. It is great for a quick breakfast, as a snack, or even as dessert. You can eat it on it’s own, but we always like to put a little butter on it. (My dad is notorious for putting a lot of butter on his banana bread. We always say he has a little bit of banana bread with his butter. Ha!)
Check out my favorite loaf pans. I couldn’t live without these things. I use them for making this pecan banana bread recipe as well as for my English Muffin Bread recipe.
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Pecan Banana Bread
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf 1x
Description
This banana bread is yummy, kid friendly and freezer friendly. It is so nice to always have a loaf of banana bread ready to go in the freezer.
Ingredients
- 2 cups unbleached all purpose flour, plus a little extra to coat the pan
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cardamom, if you don’t have cardamom, you can just leave it out
- 1/2 cup unsalted butter, softened
- 3/4 cup maple sugar, you can substitute granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- 1/3 cup plain Greek yogurt or sour cream
- 3 large ripe bananas, mashed
- 3/4 cup pecans, chopped
Instructions
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Preheat oven to 350 degrees.
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Grease one 8 1/2 by 4 1/2 inch loaf pan with butter and coat with flour.
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In a large bowl, sift together flour, sea salt, soda, cinnamon, and cardamom. Set aside.
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In a stand alone mixer with paddle attachment cream together butter and sugar. Add eggs one at a time.
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Add vanilla, plain Greek yogurt, and bananas. Scrape the sides of the bowl as needed to make sure all ingredients are combined.
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Add the dry ingredients to the wet ingredients about 1 cup at a time and beat until batter is mixed well. Add pecans and stir until pecans are well combined.
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Pour batter into the loaf pan and bake at 350 degrees for 65 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes then remove from pan and cool completely on cooling rack.
Notes
To Freeze: Simply put it in a freezer bag, once cooled completely, and freeze. It’s so nice to have banana bread ready to go in the freezer for a delicious breakfast, snack, or if you have a last minute bake sale.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Baked goods
One Comment
Marylou
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my web blog; Marylou