I can’t resist a slice of banana nut bread with my morning cup of coffee. This recipe is so moist and flavorful. One of the reasons is using 3 bananas instead of 2 like most recipes and toasting the pecans before putting them in the batter. The nutty flavor comes through so much more if you don’t skip this step. Trust me. It is worth the extra time. However, don’t walk away and forget the pecans in the oven. They can burn quickly so watch them carefully.
Banana nut bread also works well with many salads. Especially my chicken salad that I will be posting very soon. Give this a try and I promise it will become a favorite of yours.
Ingredients (8-10 servings)
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 3 large ripe bananas
- 1/2 cup greek yogurt
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2/3 cup chopped pecans
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for 8 -10 minutes. Butter and flour a 9x5x3 in. loaf pan.
In a bowl, mash the bananas with a fork and set aside. (Photo A)
Combine the flour, baking soda, baking powder and salt in a bowl. (Photo A) Set aside.
Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time. Add the bananas, yogurt and vanilla and stir until combined. (Photo B)
Add the flour mixture and stir in the pecans. Pour the batter into the pan. (Photo C) Bake for 55 - 60 minutes. Let cool in the pan for 5-10 minutes and then turn out onto a wire rack to cool. (Photo D)