Banana bread with pecans
This moist banana bread with pecans recipe is loaded with bananas, toasted pecans, and baked to perfection. It is simple to make and a great way to use those overripe bananas. This easy and undeniably flavorful banana bread recipe will become your new go-to recipe.
Equipment
- Glass mixing bowls
- Loaf Pan
Ingredients
- 1 3/4 cups all-Purpose Flour (219 grams)
- ¼ cup oat flour (30 grams)
- 1 tsp diamond kosher salt; for table salt use 1/2 teaspoon.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- ¼ tsp ground or grated nutmeg optional
- ¼ tsp ground cloves optional
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs, room temperature
- 1/4 cup greek yogurt, room temperature
- 1 tablespoon vanilla extract
- 2 cups ripe bananas mashed 5 medium size
- 1 cup toasted, chopped toasted pecans (170g) see notes on how to toast
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9x5 inch loaf pan with non-stick spray. Set aside.
- Mash bananas in a medium bowl & toast chopped pecans. Set aside. (see blog post on how to do both).
- Whisk together flour, oat flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl. Set aside.
- Whisk eggs and granulated sugar together until well combined in a medium-sized bowl, about 35 seconds.
- Whisk in yogurt and vanilla. Add bananas and stir until mixed. Fold in pecans.
- Add the wet ingredients to the dry ingredients and whisk together until all the flour is moistened. Do not over-mix.
- Pour mixture into prepared pan.
- Bake for 60-70 minutes until toothpick comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Cool cake in the pan set on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.
- Cut into slices and serve.
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Notes
To toast pecans in the oven Preheat oven to 350°F (177°C) degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange pecans in a single layer on the prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. Remove from oven and chop if using pecan halves.
Frozen bananas If you have frozen bananas on hand, don't worry - they work great in this recipe! Simply thaw the bananas, drain off any excess liquid, mash them, and then use them as instructed. Be careful not to mash them too much, as you don't want to end up with a watery mess. A few chunks of banana are perfect for adding some texture to the bread.
Baking bread If you notice the top of the bread browning too much during the baking, then lay a piece of aluminum foil over the top.
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