This is my family's recipe for Banana Pecan Bread. I think it originally
came from my mother, Dorothy Hagerman. This is a moist, buttery banana bread
loaded with banana flavor. It is very easy to make and so delicious!
Photos of Karen Joy Craig or Sandy, Oregon holding my first cookbook and showing off the Banana Pecan
Photo taken by Shirley Roth of Las Cruces, NM.
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in bread making,
Sourdough Starter, and
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for your bread making.
Banana Pecan Bread Recipe:
Yields: 2 loaves
Prep time: 20 min
Cook time: 60 min
1 cup butter or margarine, room temperature
2 cups granulated
4 cups all-purpose
2 teaspoons baking soda
1/4 teaspoon salt
6 very ripe
bananas, mashed (preferably overripe)*
1 cup finely chopped pecans (or your favorite nuts)
To ripen bananas, allow green or
yellow bananas to ripen at room temperature until the skin is covered
with brown spots.
Preheat oven to 350 degrees F. Grease two (2) 9x5-inch loaf pans.
In a large bowl, cream butter or margarine and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Sift in flour, baking powder, baking soda, and salt; stir until dry
ingredients are moistened. Fold in bananas and pecans.
NOTE: Bake all quick breads as soon
as the ingredients are assembled. Since high temperatures are often
called for, it is best to bake them in the center of the oven, as the
heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center
comes out clean. NOTE: Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant
digital thermometer to test your bread. The temperature of the bread should be
at 200 degrees F. when done.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and cool on a wire rack 10 minutes; remove
from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic
wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 2 loaves.