As part of my baking spree of late I seem to have been making loafs of varying flavours, and this banana pecan bread is definitely one of the better ones! Deliciously moist, with the addition of coconut and the pecans for crunch and flavour it really does make for an excellent baked treat!
Not only is it perfect with a cuppa but it makes a great, albeit slightly decadent, breakfast option as well, especially if you toast it and top it with some butter! Yes. Please.
Now, here’s how to make it!
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs
- 1tsp vanilla
- 3 very ripe medium bananas
- 1 3/4 cups plain flour
- 1 1/2tsp baking powder
- 2tsp cinnamon
- 1tsp nutmeg
- 2/3 cup pecans
- 1/2 cup shredded coconut
- Preheat oven to 175C
- Beat together the butter and brown sugar until combined and creamy
- Add the eggs one at a time, beating well between additions, then beat in the vanilla
- Mash the bananas and add to the butter mix and fold through
- Add the flour, baking powder, cinnamon and nutmeg and fold through
- Roughly chop or break the pecans and add with the coconut, folding until just combined
- Line a loaf pan with baking paper and spoon in the batter, smoothing the top with your spatula. Sprinkle with some additional pecan pieces if desired, pressing them slightly into the batter
- Bake for 50 minutes or until a skewer comes out clean and the top is slightly golden
- Leave to cool in the pan for 5 minutes then cool on a wire rack
Easy as that! Nutty and delicious, and all done in one main pan so you’re not even left with many dishes! My kinda baking! Pecans aren’t a nut I cook with all that often, but this banana pecan bread is so tasty that I think I’ll be using them a lot more often from now on!
Much like my apple loaf this one didn’t last long, with slices disappearing at work pretty quickly! Providing food for others is definitely one of my favourite things to do at the moment (and pretty much all the time really!).