Have you ever bought bananas and before you know it they’re overripe? This has been happening to us a lot lately. We have so many things we are making and the bananas just get ignored! Well, yesterday I wasn’t going to let this happen again and I told Ludmilla I was going to make banana pecan bread. She said “That’s my favorite”, so…no problem! Banana bread it was going to be! I’m not the type of person that has the same breakfast every day. Sometimes I want eggs, sometimes yogurt and sometimes sweets..it really depends on how I’m feeling when I wake up in the morning. Seriously, this is such an American type of breakfast bread, but it never gets old! It’s moist, filling and the banana flavor is amazing! I added pecans and cinnamon to make it even more delicious. That’s the great thing about banana bread…you could add chocolate chips, nuts, coconut….the possibilities are never ending! So here is our recipe for this banana pecan bread, but experiment with the flavors and ingredients you love..it will be delicious any way you make it!
1/2 c. butter
1 c. sugar
2 eggs, beaten
4 ripe bananas, mashed
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. vanilla
1 cup toasted, chopped pecans divided in half
Preheat oven to 350F. Grease and flour a loaf pan and set aside.
Cream together butter and sugar. Add the eggs and mashed bananas. Mix until combined.
Sift together the flour, soda salt and cinnamon. Add flour mixture slowly to the creamed sugar mixture until well combined. Add vanilla and half of the chopped pecans. Mix well and pour into loaf pan.
Sprinkle remaining pecans on top of the batter and place in oven. Bake for approximately 50-60 minutes until toothpick inserted comes out clean. Cool on wire rack before turning out and slicing.