"My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later." — atlantasassybelle
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1 1/2 cups
1 1/2 cups
very ripe, mashed bananas
1 1/2 teaspoons
light butter, at room temperature
I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin.
The loaves had a nice taste, but the texture was not right. They were definitely rubbery.
I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finished baking.
VERY good banana bread. I doubled the ingredients and it made 7 mini loaves (6 x 3 1/2). I made as directed with the exception of light butter, only had regular. Baked 3 without nuts (for son) and 4 with the toasted nuts. Delicious - will be making this one again. Thanks for sharing the recipe.
This recipe was delicious! I made a 9 inch round cake and my floor mates devoured the whole thing within 15 minutes! I took the advice of others and avoided overbeating the batter, and ended up with a perfectly moist and soft cake. I will definitely be recommending this recipe to other baking enthusiasts.
My sisters loved this and requested for more! Used the mini loaves pan, added 3/4 c of sweetened coconut flakes and reduced sugar to 1/2 c.
This was a special one!
I made these in large muffin tins and baked for 18 to 20 minutes! They were fabulous! It was my first time having "roasted" pecans! I am SO hooked!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pecan Banana Bread Loaves
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 67
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This banana bread is flavorful, moist, and addictive.