This Banana Pecan Bread recipe 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! When I have extra ripe bananas, I just love to bake up a loaf. The house fills with the aroma of the banana and bread while this is baking. My favorite way to enjoy banana bread is sliced warm with melted butter spread on top.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads, and more of Linda’s great Bread Recipes for your bread making.
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Preheat oven to 350 degrees F. Grease two (2) 9x5-inch loaf pans.
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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.
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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.
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Pour banana pecan bread batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. 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 internal temperature of the bread should be at 200 degrees F. when done.
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Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
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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.
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Makes 2 loaves.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Photos of Karen Joy Craig or Sandy, Oregon holding my first cookbook and showing off the Banana Pecan Bread. Photo taken by Shirley Roth of Las Cruces, NM.
