A delightful twist on the classic banana bread, featuring a rich and moist texture with the crunch of pecans.
Preheat your oven to 325°F (165°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a mixing bowl, mash the bananas until smooth.
Use a fork or potato masher for quick mashing.
Cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs, one at a time, and mix well.
Adding eggs one at a time ensures better incorporation.
Mix in the mashed bananas, milk, and vanilla extract.
Stir gently to maintain the batter's lightness.
Sift together the flour and baking soda, then gradually add to the wet mixture.
Sifting the dry ingredients helps prevent lumps.
Fold in the chopped pecans.
Folding prevents overmixing, which can make the loaf dense.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Check the loaf at 60 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
Cooling on a rack prevents the bottom from becoming soggy.
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