Banana Bread with Pecans
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Cooking Time:
75 min
Prep Time:
25 min
Total Time:
170 min
Servings:
1 loaf
Ingredient
12 cups all-purpose flour
21 1/2 teaspoons baking soda
31/2 teaspoon salt
44 overripe bananas
51 cup sugar
63/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
72 large eggs
81 teaspoon pure vanilla extract
91/2 cup pecans, finely chopped
10Confectioners' sugar, for dusting
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Nutritional components
- Serving Size1 of 14 servings
- Calories277
- Total Fat13g
- Saturated Fat7g
- Carbohydrates37g
- Dietary Fiber2g
- Sugar20g
- Protein4g
- Cholesterol53mg
- Sodium209mg
Cooking process
Step 1Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
Step 2In a large bowl, combine the flour, baking soda, and salt; set aside.
Step 3Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and 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.
Step 4Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Step 5Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
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