Get ready to transform those overripe bananas into a mouth-watering masterpiece that will have your family and friends begging for more! This isn't just another banana bread recipe - this is a culinary journey that turns simple ingredients into a slice of heaven. Imagine pulling a golden, fragrant loaf out of the oven, with perfectly toasted pecans adding a delightful crunch to every bite. Whether you're a baking novice or a seasoned pro, this Banana Nut Bread Memorable recipe is about to become your new go-to comfort food that promises to create lasting memories in your kitchen.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they reach a smooth, creamy consistency. The bananas should be very soft and free of large chunks.
- Pour the melted butter over the mashed bananas and mix well, creating a rich, smooth base for the bread.
- Add the sugar, beaten egg, and vanilla extract to the banana mixture. Stir until all ingredients are completely incorporated and the mixture is uniform in texture.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour, ensuring no lumps remain.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Place the pan in the preheated oven and bake for 55-60 minutes. To test for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- • Choose bananas that are extremely ripe - the darker and spottier, the better! These will provide maximum sweetness and flavor. • Make sure all ingredients are at room temperature for smoother mixing and more consistent texture. • Don't overmix the batter - mix just until ingredients are combined to keep the bread tender. • For extra flavor, try toasting the pecans before adding them to the batter. • Use a toothpick to test doneness, but remember that some moist crumbs are okay - they'll ensure a soft, moist bread. • Let the bread cool completely before slicing to help it set and prevent crumbling. • Wrap leftover bread tightly in plastic wrap or store in an airtight container to maintain freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
