Banana Pecan Bread by Tyler Florence

Recipe by Marie
READY IN: 1hr 35mins
YIELD: 1 loaf




  • Preheat oven to 350° and lightly grease a 9 by 5-inch loaf pan.
  • In a large bowl, combine the flour, baking soda, and salt and set aside.
  • Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture and set aside.
  • With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes to make a light and fluffy banana cream.
  • Add the melted butter, eggs and vanilla and beat well.
  • Scrape down the sides of the bowl.
  • Mix in the dry ingredients just until incorporated - no need to overly blend.
  • Fold in the nuts and the mashed bananas with a rubber spatula.
  • Pour the batter into the prepared loaf pan.
  • Give the pan a good rap on the counter to get any air bubbles out.
  • Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
  • Rotate the pan periodically to ensure even browning.
  • Cool the bread in the pan for 10 minutes and then turn out onto a wire rack to cool completely before slicing.