A delightful twist on the classic banana bread, featuring rich flavors and a moist texture.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick and comes out easily.
In a mixing bowl, mash the bananas until smooth.
Use a fork or potato masher for quick and easy mashing.
Add the sugar, eggs, and vanilla extract to the mashed bananas and whisk until combined.
Ensure the eggs are at room temperature for better mixing.
In another bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
Sift the dry ingredients to remove lumps and ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the bread tender.
Fold in the chopped pecans gently.
Coat the pecans in a bit of flour before folding to prevent them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Check the bread at the 60-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your banana pecan bread. Enjoy!
Pair with a dollop of butter or cream cheese for extra indulgence.
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