Description
This moist and flavorful Banana Pecan Bread combines the natural sweetness of overripe bananas with a delightful crunch from pecans. Enhanced with warm cinnamon and a hint of sugar on top, this easy-to-make quick bread is perfect for breakfast or a cozy snack.
Ingredients
Fruits and Nuts
- 4 medium bananas (overripe, around 10 1/2 ounces with peel)
- 1/2 cup pecans (roughly chopped)
Sugars
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 tablespoons sugar (for sprinkling)
Oils and Liquids
- 1/2 cup coconut oil (or any neutral flavored oil), melted
Dry Ingredients
- 1 1/2 cups all-purpose flour (white or wheat)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (divided: 1/2 teaspoon in batter, 1/2 teaspoon for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper to prevent sticking and set it aside.
- Mash Bananas and Combine Sugars and Oil: In a large mixing bowl, mash the overripe bananas until smooth. Add both the white and brown sugars along with the melted coconut oil, whisking together until the mixture is smooth and well combined.
- Add Dry Ingredients and Fold in Pecans: Gradually add the all-purpose flour, baking powder, baking soda, salt, and half the cinnamon (1/2 teaspoon) to the wet mixture. Mix until fully incorporated, and then gently fold in the roughly chopped pecans to evenly distribute them without over-mixing.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining cinnamon (1/2 teaspoon) and 2 tablespoons of sugar evenly over the batter for a lightly spiced, sweet crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 47 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool and Serve: Allow the banana pecan bread to cool completely in the pan before slicing. This ensures the bread sets properly for clean slices and optimal flavor.
Notes
- Use overripe bananas with brown spots for the best natural sweetness and moisture.
- You can substitute coconut oil with any neutral oil like vegetable or canola oil.
- Check the bread at 45 minutes to avoid overbaking; oven temperatures may vary.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Prep Time: 10 minutes
- Cook Time: 47-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
