Apple Banana Pecan Bread
A moist and flavorful bread combining sweet bananas, tart apples, and crunchy pecans, perfect for breakfast, snack, or dessert, appealing to fruit lovers and nut enthusiasts alike.
Ingredients
Instructions
- Cream sugar and shortening in a large bowl.
- Add beaten eggs and mix well.
- Add buttermilk, mashed banana, and grated apple; mix well.
- Sift together the dry ingredients: flour, baking powder, soda, and salt.
- Add dry ingredients to the banana mixture and mix well.
- Stir in chopped pecans.
- Pour batter into greased miniature loaf pans and let stand for 20 minutes.
- Bake at 350°F for 20 to 30 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, ensure your butter and eggs are at room temperature before mixing. If you're out of buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. For added flavor, consider adding a teaspoon of cinnamon or nutmeg. If you prefer a nut-free version, you can omit the pecans entirely or replace them with chocolate chips.
Serving Suggestions
This Apple Banana Pecan Bread pairs beautifully with a dollop of cream cheese or a drizzle of honey. Serve it alongside a cup of coffee or tea for a delightful breakfast or afternoon snack. You can also enjoy it toasted, topped with butter or your favorite jam. For a heartier meal, serve with a side of Rosemarie Salad to balance the sweetness.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container to keep it moist. It can be stored at room temperature for up to 3 days or refrigerated for about a week. To reheat, slice the bread and warm it in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Banana Pecan Bread contains roughly 408 calories, with 5g protein, 55g carbohydrates, and 20g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may alter the texture slightly, making it denser. It's recommended to use a mix of half whole wheat and half all-purpose flour for a good balance between health and texture.
What can I do if I don't have pecans?
If you don't have pecans, you can substitute them with walnuts or almonds, which will provide a similar crunch. Alternatively, you can leave them out entirely for a nut-free version. For a twist, try adding raisins or chocolate chips for added sweetness.
Can I freeze the bread?
Absolutely! This bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).