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Banana Bread with Pecans

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Ingredients

Adjust Servings:
4 pcs Banana medium-sized
1 tbsp Lemon juice
100 g Pecan nuts
100 g Butter or margarine
175 g Brown sugar
1 tsbp Vanilla sugar
2 pcs Egg
250 g Wheat flour
1 tsp Salt без горки
1.5 tsp Baking powder
1 tsp Cinnamon
1/4 tsp Ground cloves
1/6 tsp Ground cardamom
100 ml Buttermilk or kefir

Banana Bread with Pecans

Features:
  • Vegetarian
  • 1 h 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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I’m not a fan of bananas in baking, but this banana bread with pecans swept me off my feet. My kids asked me to make it, and since the recipe was super easy, I decided to make it. And I didn’t expect it to be so incredible! The bread turned out light and well-baked, with a note of bananas and crispy pecans. Delicious! It looks stunning, too!   

It’s very easy to make. We cooked it in a team: 12-year old chef, 3-year old sous chef, my husband, responsible for sous chef staying clean through the process, and me, assistant sous chef 🙂

It was super quick, interesting, and delicious! It was a nice thing to do with the kids on the weekend. 

Have a nice weekend and enjoy your baking! 

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Steps

1
Done

Preheat the oven to 190 degrees.
Cover a loaf pan with parchment paper.

2
Done

Mash 3 bananas using a fork. Add some lemon juice to keep the bananas from turning brown. Save 1 banana for garnish.

3
Done

Coarsely break up the pecans with your hands. Save some for garnish.

4
Done

In a separate bowl, cream the butter and sugar until creamy. Beat in the eggs one at a time. Then add the banana mixture.

5
Done

In another bowl, combine together the flour, baking powder, and spices. Add them to the creamy mixture and stir until smooth using a spoon.

6
Done

Fold in the buttermilk, add the pecans. Stir carefully.

7
Done

Pour the mixture in the loaf pan. Garnish with bananas and pecans.

8
Done

Bake for 50-60 min at 190 degrees. The bread will rise and get brown on top. When it’s done, a toothpick comes out dry. Take the bread out and let cool. Transfer the warm bread to a rack by pulling on the overhanging edges of the parchment paper. Serve when it’s completely cooled. But we didn’t want to wait and ate it warm - delicious :)
Slice and enjoy!

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Wheat and Millet Blini with Almond Milk
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Wheat and Millet Blini with Almond Milk
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