Banana-Pecan Bread
A moist banana bread packed with pecans and warm spices, perfect for breakfast or snack; appeals to banana lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- Beat the light brown sugar, granulated sugar, and vegetable oil until blended.
- Add the eggs and beat until smooth.
- Sift together the all-purpose flour, baking powder, salt, baking soda, and allspice.
- Add the dry ingredients to the sugar mixture, beating until combined.
- Fold in the mashed bananas and chopped pecans.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake in a preheated 350°F oven until set, about 1 hour.
- Cool briefly in the pan, then transfer to a rack to cool completely.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour. If you want to reduce sugar, try using a sugar substitute like Stevia. Make sure your bananas are very ripe for the best flavor. You can also add a teaspoon of vanilla extract for extra depth. For a nut-free version, simply omit the pecans or replace them with chocolate chips.
Serving Suggestions
This banana-pecan bread is delicious on its own, but you can enhance it by serving with a dollop of cream cheese or butter spread. It pairs beautifully with a cup of coffee or tea for a cozy breakfast or snack. For a delightful dessert, consider serving it with a scoop of vanilla ice cream or alongside Marie'S Banana Salad for a refreshing twist.
Storage & Reheating
Store any leftover banana-pecan bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast in a toaster until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Pecan Bread contains roughly 2308 calories, with 9g protein, 202g carbohydrates, and 172g fat. It is an excellent source of vitamin A (279% of the Daily Value), calcium (108% of the Daily Value), and vitamin C (50% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas often have a stronger flavor and can make your bread even more moist.
How can I make this recipe gluten-free?
To make gluten-free banana-pecan bread, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients are gluten-free, especially baking powder.
What can I add to make this bread more flavorful?
You can add chocolate chips, dried fruit, or even a swirl of peanut butter to the batter for added flavor. Spices like cinnamon or nutmeg can also elevate the taste. Experiment with different add-ins to find your favorite combination!
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).