Banana Bread with Pecans
This Easy Banana Bread recipe is loaded with pecans! The texture is moist and each bite has a touch of cinnamon and nutmeg making this quick bread recipe SO delicious. Simply combine everything and bake - it's that easy! You'll have an incredible loaf to enjoy in no time.
Equipment
- 9x5 loaf pan
Ingredients
- 4 (384 g) Bananas , (1 1/2 cups mashed, 384g)
- 3/4 cup (165 g) Brown Sugar
- 1/4 cup (50 g) Sugar
- 1/4 cup (57 g) Salted Butter, (melted)
- 1/4 cup (60 g) Vegetable Oil
- 2/3 cup (180 g) Sour Cream
- 1 tsp (4 g) Vanilla Extract
- 2 Large (100 g) Eggs
- 2 cups (250 g) All Purpose Flour
- 1/2 tsp (1 g) Cinnamon
- 1/8 tsp (0.25 g) Nutmeg
- 1/2 tsp (0.49 tsp) Kosher Salt
- 1 tsp (0.99 tsp) Baking Soda
- 1 cup (129 g) Pecan Halves, (chopped)
Instructions
- Preheat the oven to 325 degrees F.
- Preheat the oven to 325 degrees F. Spray a 9 x 5-inch loaf pan with nonstick baking spray or line with parchment paper. Set aside.
- Use a potato masher to mash the bananas in a large bowl. Add eggs, melted butter, oil, brown sugar, and sugar to the mashed bananas. Use an electric hand mixer to mix everything together until smooth, then add sour cream and vanilla extract and mix until combined.
- Add in the dry ingredients to the wet ingredients - all purpose flour, baking soda, cinnamon, nutmeg, and kosher salt. Continue to mix until just combined.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, until a toothpick comes out of the center with just a few crumbs. Allow the pecan banana bread to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
Notes
Tips
- Use room temperature ingredients: Make sure that your eggs and sour cream are at room temperature. This helps them mix more evenly into the batter.
- If the top of the bread is browning too quickly while in the oven, cover with a little aluminum foil to prevent the edges from burning.
- For best results, weigh out your wet and dry ingredients. This prevents you from adding too much or too little of any of the components of this recipe.
- Mash bananas thoroughly: Mash the bananas well to ensure a smooth and even texture in the batter. You can use a fork or a potato masher to mash any large pieces.
- Adjust sugar based on banana ripeness: If your bananas are very ripe, you can reduce the amount of added sugar in the recipe since ripe bananas are already sweet.
Nutrition
Calories: 418kcal, Carbohydrates: 53g, Protein: 6g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 287mg, Potassium: 294mg, Fiber: 3g, Sugar: 28g, Vitamin A: 327IU, Vitamin C: 4mg, Calcium: 50mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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