Classic Banana Bread with Pecans

4.89 from 17 votes

Here in Minnesota there is a timeless tradition of going to the “cabin.” During the summer everyone heads out of the city on the weekend to fish, and during the winter they still fish, but on frozen lakes. I am not originally from around here and have not quite embraced this weekend exodus, but I have a friend who is and she lures me to her cabin, not with the prospect of fishing, but with her banana bread.

She always bakes the loaf in the early morning while I am sleeping, so I wake to the fabulous smell of the bread and fresh coffee. It is sweet and cakey, much lighter than this fruity bread has the reputation for. After decades in Minnesota I still don’t have a cabin, but I am grateful for the 5-hour drive to my friend’s, just to have her banana bread.

How to Ripen Bananas Fast

I also keep a stash of overly ripe bananas in my freezer, so I can make it at home. The flavor of this recipe depends on the sweetness of the fruit. Those black spotted bananas your kids don’t want to eat in their lunch are perfect. If you don’t have any overly ripe ones on hand, you can roast the fruit to bring out the sweetness. Just throw your yellow bananas (the green ones won’t work) on to a cookie sheet, peels and all. Pierce the skins and bake them at 350°F for about 45 minutes. Let the bananas cool and then peel and mash.

Banana Bread Variations

Banana bread is such a classic and it has so many delicious variations. Check out the following recipes if you love this one!

• Nutella Swirled Banana Bread
• Banana Bread Roll (from Smitten Kitchen!)
• Chocolate Banana Bread Pudding

If you love bananas as much as I do, be sure to check out my collection of banana desserts, complete with banana pudding, banana cream pie, and banana layer cake, among others.

Banana Bread

The flavor of this banana bread depends on the sweetness of the fruit. The riper the banana the sweeter the bread. Pecans add nice texture.

4.89 from 17 votes

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Servings: 2 loaves

Author: Zoë François

Ingredients

• 2 cups (470g) very ripe, mashed bananas about 4 medium sized or 1 pound
• 2 1/4 cups (270g) all-purpose flour scoop and sweep
• 2 Tbsp cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1 cup (200g) sugar
• 1/2 cup (100g) brown sugar tightly packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) vegetable oil
• 1 cup (112g) pecan pieces, lightly toasted optional

Instructions

• Preheat the oven to 350°F with the rack in the middle of the oven. grease two 8.5 x 4.5 Inch loaf pans and line with greased parchment paper to create a sling, set aside.
• In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
• In a stand mixer fitted with the whisk attachment, beat the sugar, brown sugar and eggs on medium speed for about 4 minutes. Mix in the vanilla and slowly drizzle in the oil while the beater is on medium low speed.
• Remove the bowl from the mixer and use a rubber spatula to stir, alternate adding the dry ingredients and the mashed bananas in 3 batches, mixing just enough to combine them. Add the nuts and mix just to combine.
• Pour the batter into the prepared pans and smooth out the top. Bake for about 1 hour or until a tester comes out clean. If the top is over browning after 45 minutes, gently drape the top with foil.

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