Banana Pecan Loaf

Indulge in the irresistible aroma of freshly baked Banana Pecan Loaf, a delightful twist on classic banana bread that's both comforting and wholesome. This moist and tender loaf combines the natural sweetness of ripe bananas with the nutty crunch of toasted pecans, perfectly balanced by a hint of cinnamon. Made with simple pantry staples and a quick prep time of only 15 minutes, this recipe is a breeze for bakers of all levels. Whether served warm with a pat of butter or enjoyed as a quick snack, this crowd-pleasing treat is perfect for breakfast, brunch, or dessert. Plus, it stays fresh and flavorful for up to three days, making it an ideal make-ahead option. Try this easy Banana Pecan Loaf recipe today and transform your overripe bananas into a bakery-style masterpiece!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 8

Ingredients

• 3 large ripe bananas
• 113 grams unsalted butter
• 150 grams granulated sugar
• 50 grams brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 250 grams all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 100 grams pecans
• 60 milliliters milk

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or nonstick spray. Alternatively, line the pan with parchment paper for easy removal.

Step 2

Peel the bananas and mash them in a large mixing bowl until smooth. Set aside.

Step 3

In another large bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

To the bowl with the butter mixture, add the mashed bananas and mix until fully incorporated.

Step 6

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.

Step 7

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix as it can result in a dense loaf.

Step 8

Fold in the chopped pecans and milk, ensuring they are evenly distributed in the batter.

Step 9

Pour the batter into the prepared loaf pan and spread it evenly with a spatula.

Step 10

Place the pan in the preheated oven and bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Step 11

Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Step 12

Serve the Banana Pecan Loaf as is or with a spread of butter. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1248.9 grams (1248.9g)

Amount per serving	% Daily Value*
Calories	3749

Total Fat 183.20g	235%
Saturated Fat 67.30g	337%
Polyunsaturated Fat 21.60g
Cholesterol 628mg	209%
Sodium 2644mg	115%
Total Carbohydrate 501.80g	182%
Dietary Fiber 27.10g	97%
Total Sugars 257.20g
Protein 54.90g	110%

Vitamin D 109IU	546%
Calcium 325mg	25%
Iron 17mg	96%
Potassium 2480mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 5.7%

Carbs: 51.8%