Prep 10 mins
Cook 1 hr 20 mins
A nice, moist, nutty bread. Great way to use up the last of the bananas that have gotten overripe.
- 118.29 ml unsalted butter, softened
- 236.59 ml light brown sugar
- 2 eggs
- 2 medium overripe bananas, mashed
- 2.46 ml vanilla extract
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 9.85 ml baking powder
- 2.46 ml ground cinnamon
- 0.59 ml nutmeg
- 118.29 ml chopped pecans
- Preheat oven to 325. Grease a 9" x 5" loaf pan.
- In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
- In a seperate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick.
- Stir in chopped pecans.
- Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
- Makes 1 loaf.
This is really good, I have made a lot of banana breads and have enjoyed them all..but this one is definitely the best..I'm thinking it's the brown sugar that just gives the flavour boost. Looks lovely too..a nice caramel colour. Great recipe.
I am a barbeque guy and almost never bake anything...pretty much a n00b at this. Followed the recipe carefully...maybe a few extra pecans:-).....son:-) this came out really well. My wife who is a really good baker was impressed. I was stunned that it was edible LOL! I don't even much care for Banana Bread...just tired of throwing bananas out! This one will work for me...will for sure make again.
I liked the flavor of this banana bread. The banana was pretty mild and I enjoyed the cinnamon in it. However it was not as moist as I had hoped for. The crust was also kind of dry on the sides and the bottom. Although the crust on the top was delicious, very light and crispy.