Banana and pecan bread has a must have ingredient…..really, really ripe bananas! Black and spotty is what we are looking for here. You know the sort you’re tempted to throw in the compost bin. The spottier and blacker, the better. Grab them, mash them and stick them in the freezer ready to make this moist and sweet banana bread. Or easier still just throw the whole banana, skin and all in the freezer till you’re ready to bake.
This banana bread is moist and perfectly sweet. Try it fresh with some butter, or toasted. Or just eat it as it is.
We grew up with banana bread for school lunches or an after school snack, and it’s something we still make regularly. So when you next glance at the fruit bowl and those bananas have seemingly changed before your eyes you know what you can do with them. Don’t even think of throwing them out.
Mix it up
You can swap the pecan for walnuts or hazelnuts, or add in some blueberries or raspberries to ring the changes. You can even throw in a handful of chocolate chips or shredded coconut.
Make your own buttermilk
It’s very easy to make your own buttermilk at home. Simply add 2 teaspoons of either lemon juice or white vinegar to half a cup of milk and let it sit for 5 or so minutes. The milk starts to form lumps and separates, and it is then ready to use. Too easy!
Double the recipe
You can double the recipe and make two loaves easily.
Freezes like a dream
Banana bread loves to be frozen. It thaws beautifully, and is perfect for popping into lunch boxes or ready just to snack on. Pre-cut slices and wrap individually, then freeze. Too easy!
Watch How To Make It
Please scroll to the bottom of the post for the recipe
Check out some more winning bread recipes
click on the link…..Banana Bread with Chocolate Chips
click on the link…..Date and Walnut Cake – Gluten Free
What’s your favourite flavours to add to your banana bread? We would love to hear from you in the comments below.
This banana bread is moist and perfectly sweet. Try it fresh with some butter, or toasted. Or just eat it as is!
- 3 large over ripe bananas, peeled and mashed – we got two cups of mashed banana
- 2 large eggs
- bicarb soda (baking soda) x 1/2 teaspoon
- plain (all purpose) flour (230g or 8 ounces or 1 1/2 cups)
- caster sugar (200g or 7 ounces or 1 cup)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3/4 cup chopped, toasted pecan nuts
- 1/4 cup buttermilk – see notes for homemade buttermilk
- 1/2 cup butter, room temperature (115g or 4 ounces)
- preheat oven to 180c (355f) on bake, not fan
- lightly butter a 21.5cm x 11.5cm (8 1/2 inch x 4 1/2 inch) medium loaf pan
- cream butter and sugar till light and fluffy
- add eggs one at a time, beating in between adding
- add vanilla, buttermilk , nuts and bananas and mix till incorporated
- sift in flour and mix until combined
- pour into tin and bake for 60-70 minutes or a skewer comes out clean
- slice and enjoy!
- homemade buttermilk – simply add 1 teaspoons of lemon juice or white vinegar to 1/4 cup of milk and let it stand for 5 minutes. You’ll see how the milk becomes sort of lumpy and separates and it’s ready to use
- banana bread freezes well
- cut individual slices and freeze for lunch boxes
- the riper your bananas the better the flavour
- Category: cakes and desserts
- Method: oven
- Cuisine: Australian
Keywords: banana and pecan bread
Cooper and the bees!