Banana Bread with Pecans
Author: adapted from Tyler Florence
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
  • 4 overripe bananas, divided
  • 2 cups all purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 12 tablespoons (1½ sticks) unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup plus ¼ cup pecans, finely chopped
  1. Preheat the oven to 350º. Butter and flour a 9” x 5” loaf pan. Set aside.
  2. Use a fork to gently mash two bananas in a small bowl so the consistency has little chunks of banana in it. Set aside.
  3. Whisk together flour, baking soda and salt in a bowl. Set aside.
  4. Using the wire whisk of an electric mixer, whip the remaining two bananas and sugar together for 3 minutes. Add melted butter, eggs and vanilla and beat well.
  5. Mix in the dry ingredients on low speed, just until incorporated, scraping the bowl down as needed.
  6. Fold in ½ cup of the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared pan and cover with the remaining ¼ cup of nuts.
  7. Bake at 350º in the middle of the oven until cake tester comes out clean, about 1 hour. Rotate pan halfway through for even baking. Cover with foil if the top is getting too dark (usually around 40 minutes).
  8. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.
  9. Betsy’s Tidbits:
  10. The bread is delicious as is, toasted or toasted with butter. It also freezes beautifully.
Recipe by Desserts Required at