Banana Bread with Pecans

Introduction

The lemon juice in this banana bread brightens the mashed bananas, and the chopped pecans keep each slice from feeling soft all the way through. Baking the loaf at 325°F for 60 to 75 minutes gives you a steady rise and an even crumb. You can use it for breakfast, snacks, or a make-ahead loaf to slice through the week.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60–75 minutes
• Total Time: 75–90 minutes
• Servings: 8 servings

Ingredients

• 2 cups all-purpose flour, sifted
• 3 tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) butter, room temperature
• 1 cup white sugar
• 2 eggs, room temperature and beaten
• 2 bananas (a little over-ripe is best)
• 1 tsp lemon juice
• 1 cup chopped pecans

Instructions

1. Preheat oven to 325°F. Prepare loaf pan by using baking spray. Sift together the flour, baking powder and salt.
2. In the bowl of a stand mixer, cream together the butter, sugar and eggs on medium speed.
3. Add the bananas and lemon juice and mix until creamy.
4. Add the dry ingredients to the wet ingredients, then mix until just combined.
5. Turn the mixer off, scrape down the sides, reset to medium and mix for another minute.
6. Add the pecans and mix for about 20 seconds.
7. Turn into the prepared 1 ½ lb loaf pan. Bake for 60-75 minutes at 325°F.

Variations

• Replace the chopped pecans with walnuts for a slightly more earthy flavor and a softer crunch.
• Swap the white sugar for light brown sugar if you want a darker, more caramel-like sweetness and a slightly moister loaf.
• Add ½ teaspoon ground cinnamon with the flour, baking powder, and salt for a warmer flavor without changing the texture.
• Use three small bananas in place of the two bananas if needed; the bread will be more banana-forward and a bit denser.

Tips for Success

• Use bananas that are clearly over-ripe, since they mix more smoothly and bring stronger flavor to the batter.
• Cream the butter, sugar, and eggs until the mixture looks smooth and lightened; cold butter can leave small lumps in the batter.
• When you add the dry ingredients, stop mixing as soon as they are incorporated so the loaf stays tender.
• Start checking the loaf at 60 minutes; it is done when the center is set and a tester comes out with a few moist crumbs rather than wet batter.

Storage and Reheating

Store the cooled loaf in an airtight container or wrapped tightly at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, wrap the loaf or individual slices well and freeze for up to 3 months.

Reheat slices in the microwave for 10 to 15 seconds, or warm them in a 300°F oven or toaster oven for 5 to 8 minutes. If reheating from frozen, thaw in the fridge overnight first for the most even texture.

FAQ

Can you make this without a stand mixer?

Yes. You can use a hand mixer, or mix it by hand as long as the butter is soft and the bananas are mashed well.

Why did the loaf come out dense?

A dense loaf usually comes from overmixing after the flour goes in or from underbaking the center. Mix only until combined, then check doneness in the middle of the pan.

Can you use walnuts instead of pecans?

Yes. Walnuts work in the same amount and give the bread a slightly more robust, less sweet nut flavor.

Do you need to refrigerate banana bread?

Not on the first day or two if your kitchen is cool, but the fridge keeps it fresh longer. Wrap it well so it does not dry out.