The Best Banana Bread With Pecans

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Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

This recipe was originally listed in the Bon Aptetit cookbook, so I can't claim ownership. I have, however added my own spices to it, and everyone that tastes it, wants this recipe. I have a local Starbuck's coffee shop that donates their over-ripe bananas to me and they recieve a fresh baked banana bread in return. Also, I split this batter into 3 bread pans, instead of two. Try this and see what your friends and relatives say about how tasty this bread is. I also use more baking soda to help the otherwise dense bread rise a bit, giving it a spongy texture. Of course, add whatever you would like, but I assure you this recipe will indeed turn heads and you will be asked where you got this recipe.

Ingredients Nutrition

Directions

  1. Heat Oven to 350 degrees. Grease and flour 2 or 3 bread pans (9 X 5 1/4 X 2 3/4). Sift the flour and combine the first 7 ingredients. Whisk them together in a large bowl and set aside. Soften the butter until creamy (about 3-4 minutes) and add the sugar. Continue beating together until thoroughly mixed. Add eggs one at a time. Be careful to put the mixed on low while doing this. After the last egg is added, turn the mixer to medium high and blend until very creamy. The mixture will lighten in color as it blends together. Add dry ingredients, one cup at a time, and after every other cup, add about 1/3 of the buttermilk until all dry ingredients and buttermilk are added. Mix for another minute or two. Add the bananas (make sure they are mashed thoroughly with a potato masher). Then add the pecans and mix until all ingredients are incorporated. Use one cup measurements to divide mixture into pans (about 4 cups for each pan). Do not add over 2/3 full or the batter will cook over the edges of the pans. Sprinke each loaf with 1/3 of the rolled oats (adds nice texture) and bake for about 1 hour and 10 minutes. Do not test the bread until there is a crack at the top. Once skewer comes out clean, it is ready to take out. Let them cool for about 15 minutes on a rack and remove from pan. Wrap them while warm and even freeze other loaves for a later date. Enjoy.