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Banana bread with pecans |

Moist Banana bread

This is a really easy banana bread recipe that is moist and will satisfy you day or night. The pecan nuts add such a wonderful texture to the banana bread that you really don’t want to leave them out. This recipe is from an old recipe book that never fails to turn out perfectly so give it a try, you will be very glad you did. If you prefer a more traditional easy banana bread recipe try this easy banana bread.

You really need a scale for this one, so if you havn’t got one go out and get one.

What you need

115g butter at room temperature
200g sugar
2 eggs
240g cake flour
1 teaspoon baking powder
1 teaspoon bicarb of soda
1/2 teaspoon salt
3 medium ripe bananas mashed (the riper the better, don’t be put off if there are a few brown spots)
100g pecan nuts chopped

The process

Preheat your oven to 180 Celsius and grease a bread tin with butter. (don’t be shy with the butter)

Add the sugar and butter to a bowl and use a wooden spoon to cream them together until they are a shade paler and nice and creamy.

Add the eggs and mix together, then sift over the flour, baking powder, bicarb and salt. Give it a few turn with your spoon and then add the mashed bananas and nuts. Mix the whole lot together well so that the nuts and banana are evenly distributed.

Pour into your bread tin 21cmx8cmx9cm and sprinkle a few left over bits of pecan nut over the top.

Bake in the middle of the oven for about 40 minutes or until the top is browned and a skewer comes out clean. Check it at 35 minutes for safety sake.

Remove from the oven and allow to cool for about 5 minutes before turning out onto a wire rack to cool.

It seldom lasts until it is cool and I can tell you that a warm slice of this with a generous buttering is too good to resist.

You can also make these in a muffin tin but the baking time is reduced to around 20 minutes or so, so check on them frequently if you decide to make muffins.


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23 Responses to “Banana bread with pecans”

  1. Razena says:

    Hi all…

    I made this recipe last night (using a scale for accurate weights as instructed) and it was delicious. I made muffins instead of a loaf and they were soft, moist and crunchy with pecans.

    I glazed it with some maple syrup mixed with lemon juice.

  2. Andrieshia says:

    Hi Grahan, this a very nice moist banana bread. I use a packet of Safari “sprinkle nuts” insted of pecan nuts. 2 breads is in my oven at this moment baking! Keep it coming G!

  3. charlie says:

    Tried it its magnificent. Thanks a lot!

  4. Moira says:

    This is really just a grumble ~I do wish recipes would have the size tins! There is nothing worse than having to much or to little mixture after the tins have been greased! I have grumbled about this many times, and why are dry ingredients sometimes measured in mls. Grrr!
    Thanks for the B/bread recipe ~ going to be making another one this w/end!
    Sorry for the moa!
    Have a good one!
    Moira

    • Graham says:

      Hi there Moira, I know you have and I’m so sorry, I sometimes get a bit ahead of myself. For some recipes I use cups(mls), it’s just me I suppose, but the tin size is unforgivable and have added to the recipe it’s a 21cmx8cmx9cm. I will endeavor to add the tin sizes to all my recipes in future. Have a fabulous day G

    • Moira says:

      You are a star but was not really having a go at you rather recipes in general! Cups/mls are great but there are some measurments given for ingredients eg 1/2 cup butter instead of just giving the weight in grams or Ozs. Hee Hee maybe I should re-write the recipe books!
      Once again many thanks for all the wonderful tried and tested recipes!
      Regards
      Moira

      • Graham says:

        Hi Moira, I’m just a guy who likes to cook and appreciate all the frustrations being pointed out. The easier it is for all to get cooking and enjoying the recipes the better.. Thanks for your input and taking the time to visit.. Have a lekker evening G

  5. Amanda says:

    i have this baking in the oven as i am typing. my son helped, cannot wait for it to be ready to eat! only thing different i did was add 1 TBS vanilla essence 😉

    • Graham says:

      The smell of banana bread in the oven is just sublime, let us know how the vanilla turned out, I must say 1 tablespoon sounds like a lot to me. Happy days G

      • Amanda says:

        it came out great!! the vanilla wasn’t overpowering at all, just a slight hint of it 😉 it was polished off within 2 days. this recipe is a def keeper and will be making it again soon, thank-you!

        • Graham says:

          Fantastic Amanda, how about another for the public holiday? Enjoy your day of tomorrow, Cheers for now G

  6. Nondumiso says:

    What can i serve my bread wth?
    it is a really nice recipe…

  7. Dianna says:

    Hi Graham
    i tried this receipe last night. it is really a nice and very economical. kids enjoyed it tremendously.

  8. Amanda says:

    oooh i so want to try this tomorrow with my 4yr old son, but i don’t have any pecans, do you think roasted almonds chopped up would work?

    • Graham says:

      Hi Amanda, sorry for the late reply just had to get some down time… almonds would work but pecans and banana’s are a marriage made in heaven. Cheers G

  9. Moira says:

    Re: Banana bread with pecans

    Hi Graham, I am long past the idea of creaming by hand with a wooden spoon~ what is wrong with using my beaters?
    Regards,
    Moira

  10. Mapula says:

    Thanx will definitely try it today.

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