Anytime I see or smell bananas, I’m instantly taken back to my 4th grade class. Every day, right before lunch, my teacher would go to the closet and retrieve the blackest, nastiest looking banana anyone had ever seen. She seemed to have an endless stash of the things in there. All of us kids were just mortified by them. But every day, she would say,” The darker they are, the sweeter they are.” It didn’t make any difference to me, I just wasn’t interested in eating something that looked rotten. Now, as an adult, I realize the method behind her madness and even prefer bananas a little dark. But you won’t catch me eating one that’s all black. I just can’t do it.
Bananas that are a little past their prime are always the best ones for banana bread. In fact, we’ll buy them just to let them get a little over-ripe to make banana bread.
Banana Nut Bread
Ingredients
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 very ripe bananas
- 2/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and lightly spray a loaf pan with nonstick cooking spray.
- In large bowl, combine flour, baking powder, salt, and baking soda.
- Peel bananas and mash well in another bowl. Stir in sugar, melted butter, eggs, and vanilla; mix well.
- Combine flour mixture, banana mixture, and pecans. Stir until combined.
- Pour into the prepared loaf pan. (I also like to add a few more chopped pecans on top for looks.) Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Wanda says
Love banana bread, going to make this today, love your blog.
Stacey says
Thanks, Wanda! I hope you enjoy the bread!
Jean says
Stacy – Love your recipes. Do you have a cookbook ?
Stacey says
Thanks, Jean! No, ma’am. Maybe soon though! 🙂
marie says
That is the best LOOKING banana bread I,ve seen.
Jill says
Hi, This looks so good! I just tried a new recipe for the most ‘moist’ banana nut bread. It wasn’t to me, but I find my oven is too hot and I should have turned the temp down. The Heath cookies look awesome and I’ve got to try them! Thanks, Jill
Judy says
Stacey, Not only does this bread look good, but it is without a doubt the best I have ever tasted! I sent it on to my Friends on FB, so they could enjoy this recipe too! Your slow cooker recipe for Chili looks good and I think I am going to try that soon. Thanks for some help in the kitchen! Judy
Stacey says
Wow! What a compliment, Judy! Thanks so much!
Kristin says
I only feel I can say this because you don’t know my mama…but I made this recipe instead of hers tonight and it was delicious! I plan to make this frequently so long as no one I’m related to is around. 😉
Stacey says
LOL! I’m flattered! Your secret is safe with me. 😉
Mark Piper says
I just made this last week. My family and friends devoured it. Some said it’s the best thing I’ve ever made. It really was great. It was pretty easy to make too. The only thing I might change would be the pecans. They were great but a little too big. Next time I will break them up a little more. Thanks Stacey for yet another great recipe
Stacey says
So glad everyone enjoyed it, Mark! My job is making you look good! 🙂
Mark Piper says
I’ve got another loaf in the oven now. I have deleted all of the other banana nut bread recipes. Why look for more when this one comes out consistently fantastic. I am trying a small twist. I lightly sprinkled cinnamon sugar over the top before putting it in the oven. We all love cinnamon so this should be great. It’s only been cooking about 15 minutes so far and the house smells of cinnamon. Yum. Please cross your fingers for me that the cinnamon addition improves rather than ruins the original recipe
Mark Piper says
Never mind. The cinnamon smelled great while baking but once done, I couldn’t taste the cinnamon at all. With or without the cinnamon, it’s fantastic banana nut bread.
Stacey says
I’m just glad you enjoy the recipe, Mark!
Mark Piper says
This one is in the oven now. I’ve made it several times and it is always a huge hit. When I went shopping last time, I didn’t pay close enough attention. Making the recipe today and discover I bought Vanilla FLAVOR instead of vanilla EXTRACT. I imagine it’ll just have a little less vanilla flavor. Cross your fingers for me
Stacey says
You shouldn’t notice a huge difference. So glad you’ve enjoyed this one so much!
Edie says
I have a question: Could I use pitted dates instead of pecans? My housemate and I can’t eat nuts, but we love banana bread, and I’d like to try this recipe. Thank you!
Stacey says
You can absolutely leave out the pecans, but I’m not sure about adding the dates. I’ve never done that so I’m not sure how the flavors would work together.