This moist Banana Bread Recipe is loaded with bananas, pecans and incredibly soft crumb. It is simple to make and a great way to use those overripe bananas. This moist and delicious banana nut bread is so easy and makes a great breakfast on-the-go.
Preheat the oven to a 350°F. Grease a 9x5-inch loaf pan or line with parchment paper, leaving an overhang on the sides to lift the baked bread out.
Mash 3 very ripe bananas with a fork or potato masher until chunky applesauce consistency.
In a medium bowl, combine and whisk 1 1/2 cups all-purpose flour and 1 tsp baking soda. Set aside.
In a large mixing bowl, cream together 8 tbsp softened unsalted butter, 1/3 cup granulated sugar, 1/4 cup brown sugar and 1/2 tsp fine salt until smooth (about 2 mins on high speed).
Add mashed bananas, 2 large eggs and 1 tsp vanilla extract to the batter. Beat on low just until combined, about 30 seconds.
Combine dry and wet ingredients and beat on low or stir in with a spatula just until combined.
Gently fold in coarsely chopped pecans.
Spread the batter evenly into the prepared loaf pan. Sprinkle more coarsely chopped pecans over the top of the bread and bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. (My oven takes 55 minutes). Let banana bread rest 5 minutes before transferring to a wire rack to cool.
Notes
Freezing Instructions: The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw wrapped or unwrapped bread in the refrigerator or at room temperature.
Store bread at room temperature: Wrap cooled banana bread in a plastic food wrap and store on the counter for up to 3 days. Longer than that, the bread gets too moist.
Store bread in refrigerator: Cool baked banana bread to room temperature. Slice it and transfer to a gallon-sized zip top bag and store in the refrigerator up to 5 days.
Muffins: Use this banana bread recipe to make standard-sized muffins. Pour the batter into a lined or greased muffin pan and bake muffins for 20-25 minutes at 350 degrees Fahrenheit and check for doneness with a wooden toothpick
Honey: Honey can be used instead of granulated sugar and brown sugar.
Applesauce: Can be used to switch some of bananas in same proportions.
Swap the pecans for any nut you like or omit them entirely. Raisins, dried cranberries and chocolate chips are other delicious variations for banana bread.
Aluminum foil: Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.