Banana Bread
Moist and flavorful banana bread made with ripe bananas and pecans, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces overly ripe bananas The riper the bananas, the sweeter the bread.
- 2 pieces eggs (room temperature) Room temperature eggs incorporate better.
- 1/2 cup butter (room temperature) Softened butter mixes more easily.
- 1 cup granulated sugar Adds sweetness to the bread.
- 2 1/4 cups all-purpose flour Base for the bread.
- 2 teaspoons baking powder Leavening agent for the bread.
- 1 teaspoon baking soda Helps the bread rise.
- 1 teaspoon salt Enhances flavor.
- 1 1/2 cups chopped pecans Add texture; can be substituted with walnuts.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and ensure it’s fully heated before you begin baking.
- Grease your loaf pan thoroughly with butter, or line it with parchment paper for easy removal later.
- In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
- In a separate bowl, mash the overly ripe bananas until smooth. Then add the softened butter and eggs, mixing gently to keep the texture light.
- Carefully fold the dry ingredient mixture into the banana mix, stirring until just combined—it’s okay if there are a few lumps!
- Gently fold in the chopped pecans, ensuring they’re evenly distributed without overmixing.
- Transfer the batter into your prepared loaf pan, spreading it evenly across the top.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Let the bread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once it’s at room temperature, slice and serve, basking in the rich, moist goodness.
Notes
Serve warm with butter or honey. Pairs well with coffee or tea.