I love this banana bread recipe because mashed bananas and melted butter create an incredibly moist treat. With sweet granulated sugar and the added crunch of finely chopped pecans, every slice feels indulgent. Baked to perfection, it delivers nostalgic comfort with a modern twist that brightens any afternoon beyond compare.
I love making this banana bread because its old fashioned recipe truly delivers and it’s super easy to make. I think there’s something magical when you mix 3 overripe bananas, mashed well with 1/2 cup unsalted butter melted into 1 cup granulated sugar.
When I add 2 large eggs beaten and a teaspoon of vanilla extract, the aroma fills up the entire kitchen. Add in 1 teaspoon baking soda and 1/4 teaspoon salt to balance out the sweetness really nicely, then gently stir in 1 1/2 cups all-purpose flour.
I wouldn’t forget the 1/2 cup finely chopped pecans because they give a fantastic crunch to every bite. I even like dusting it with confectioners’ sugar once it’s out of the oven for that extra touch of flavor.
This recipe is not only delicious but it provides a good balance of energy and flavor that keeps me coming back for more.
Why I Like this Recipe
I love this banana bread recipe for a few reasons. First off, it’s super moist and buttery. There’s something so comforting about biting into a slice that’s both soft and rich in flavor. I also really dig the crunch and flavor that the pecans add – they give it a unique twist compared to regular banana bread. Lastly, I appreciate how easy it is to make. It doesn’t take forever to put together, and every time I bake it, it turns out great. The little touch of dusting confectioners sugar on top just makes it extra special in my eyes.
Ingredients
- Overripe bananas provide natural sweetness, fiber and moisture, making banana bread tender and rich.
- Melted unsalted butter adds richness and a tender crumb without extra salt.
- Sugar sweetens the loaf, aids browning and provides quick energy from carbohydrates.
- Large eggs
Ingredient Quantities
- 3 overripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- Confectioners’ sugar for dusting (optional)
How to Make this
1. Preheat the oven to 350°F and grease a loaf pan.
2. In a large bowl, combine the mashed bananas with melted butter.
3. Stir in the granulated sugar, beaten eggs, and vanilla extract until well mixed.
4. Mix in the baking soda and salt, ensuring they’re evenly distributed.
5. Slowly fold in the all-purpose flour until just combined, trying not to overmix.
6. Gently add in the finely chopped pecans, and mix lightly.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for around 10 minutes before moving it to a wire rack.
10. Dust with confectioners’ sugar if desired and enjoy your delicious treat!Equipment Needed
1. Preheated oven (set to 350°F)
2. Loaf pan, greased
3. Large mixing bowl
4. Measuring cups and spoons
5. Spatula for folding and smoothing the batter
6. Cooling rack for letting the bread cool
7. Knife and cutting board to finely chop the pecansFAQ
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Q: What kind of bananas should I use?
A: Use really overripe bananas with lots of spots. They mash easier and add more natural sweetness to the bread. -
Q: Can I substitute the unsalted butter with salted butter?
A: You can but unsalted is better if you want to control the salt level. If you use salted butter, just cut back a little on the added salt. -
Q: What can I do if I dont have pecans?
A: No worries. You can leave them out or swap ’em with walnuts or any nut you like. It might change the crunch slightly but the bread will still be delicious. -
Q: How do I know when my banana bread is done?
A: Stick a toothpick in the center; if it comes out clean or with just a few crumbs, its done. The edges might get a bit darker, but thats all part of it. -
Q: How should I store leftover banana bread?
A: Wrap it tightly in plastic or foil and pop it in an airtight container. It should stay moist for a few days or you can freeze it for later.
The Best Banana Bread Recipe Substitutions and Variations
- If you don’t have unsalted butter, you can use the same amount of coconut oil or vegetable oil instead. Some people like the coconut flavor in their banana bread.
- Instead of granulated sugar, try using 1 cup of light brown sugar. It gives a richer flavor and a bit more moisture to the loaf.
- If you’re out of eggs or need an egg-free option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit for a few minutes until it gets kinda gel-like.
- You can also swap out all-purpose flour for whole wheat flour using a 1:1 ratio for a healthier twist, though your bread might turn out a bit denser.
Pro Tips
1. Seriously, don’t overmix the batter when you add the flour. I’ve learned the hard way that too much stirring can make the bread tough, so mix just until you see no more flour clumps.
2. If you wanna boost the flavor of the pecans, try lightly toasting them in a dry pan for a few minutes over medium heat. It makes them extra crunchy and brings out a nuttier taste.
3. Make sure your eggs and butter are at room temperature before you start. It helps everything blend together nicer and keeps your bread even more moist.
4. Every oven is a bit different, so check your banana bread a few minutes before the timer goes off. Stick a toothpick in the center—if it comes out with just a few crumbs, it’s ready, even if it looks a bit soft at first.
The Best Banana Bread Recipe
My favorite The Best Banana Bread Recipe
Equipment Needed:
1. Preheated oven (set to 350°F)
2. Loaf pan, greased
3. Large mixing bowl
4. Measuring cups and spoons
5. Spatula for folding and smoothing the batter
6. Cooling rack for letting the bread cool
7. Knife and cutting board to finely chop the pecansIngredients:
- 3 overripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat the oven to 350°F and grease a loaf pan.
2. In a large bowl, combine the mashed bananas with melted butter.
3. Stir in the granulated sugar, beaten eggs, and vanilla extract until well mixed.
4. Mix in the baking soda and salt, ensuring they’re evenly distributed.
5. Slowly fold in the all-purpose flour until just combined, trying not to overmix.
6. Gently add in the finely chopped pecans, and mix lightly.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for around 10 minutes before moving it to a wire rack.
10. Dust with confectioners’ sugar if desired and enjoy your delicious treat!
