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  • The Mellow Baker

Everyday Pecan Banana Bread

Classic banana bread with a special technique for an ultra-moist loaf..

Active Time: 25 Minutes, Total Time: 1.5 Hours


A simple method of creaming half the bananas with sugar creates

an incredible bread texture, eliminating the need for sour cream or yogurt,

and infinitely enhancing the banana flavor in each bite.


2 cups all purpose flour

1 1/2 teaspoons baking soda

4 overripe bananas*

1 scant cup sugar

3/4 cup (1 1/2 sticks) salted butter, melted and cooled

2 eggs at room temperature

1 teaspoon vanilla extract

1/2 cup pecans, chopped

  1. Preheat oven to 350 degrees F and grease a 9 by 5-inch loaf pan.

  2. In a large bowl, combine the dry ingredients: flour, baking soda, and salt; set aside.

  3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer or a handheld wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter (make sure it's cooled!), eggs (make sure they're room temperature!) and vanilla; beat well and scrape down the sides of the bowl. Slowly add the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and remaining mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Gently spread the batter with a spatula to create an even appearance on top.

  4. Bake for about 1 hour, to 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't worry if the banana bread develops a crack in the center of the loaf; it's normal and even attractive! Rotate the pan periodically to ensure even browning. Sometimes the inside takes longer to cook than the outside, if the top is browning more than your liking, loosely cover with foil towards the end of baking.

  5. Cool the bread in the pan for 10 minutes, then turn onto a wire rack to cool completely before slicing (2-3 hours). I like to serve with a smear of butter. Wrap tightly in plastic wrap and save at room temperature for up to 2 days.

*Feel free to use frozen, overripe bananas, I usually do, BUT, make sure you let them thaw for 5 hours or more to reach room temperature, and carefully pour off the melted sugar liquid that pools under them while they thaw before you begin!

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