Nani's Moist Banana Nut Bread
This classic banana nut bread is perfectly moist and packed with crunchy toasted pecans.
recipesbynani.comThere is nothing like the smell of fresh banana bread baking in the oven. It is the best way to use up those spotty bananas sitting on your counter, and it makes your whole house smell wonderful.
My family loves this loaf because it stays so soft for days. If you want a little extra flavor, toast your pecans in a dry pan for a few minutes before adding them to the batter.
🧺 Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan with butter or cooking spray.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt.
- 3
In a separate large bowl, cream the butter and brown sugar until the mixture is smooth.
- 4
Beat the eggs into the butter mixture one at a time, then stir in the mashed bananas and vanilla extract.
- 5
Gently fold the dry ingredients into the wet ingredients until just combined.
- 6
Stir in the chopped pecans.
- 7
Pour the batter into your prepared loaf pan and smooth the top.
- 8
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
💡 Tips
Store this loaf in an airtight container at room temperature for up to three days. It also freezes beautifully if you wrap individual slices in plastic wrap and keep them in a freezer bag.
Made this recipe? Let us know how it went.
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