At the end of the week I almost always left with one or two bananas that just are too ripe to eat—mushy bananas are the bane of my existence. My solution to this problem: banana pecan bread.
Banana Pecan Bread
- 1 ¼ cups sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 2 medium ripe bananas, mashed
- ½ cup milk
- 1 tsp vanilla
- 2 ½ cups all-purpose flour
- 2 tsps baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup chopped pecans
Heat oven to 350 degrees. Spray a 9 x 5 x 3 inch loaf pan with non-stick spray. In a stand mix on medium speed, mix sugar, butter, eggs, bananas, milk, and vanilla and beat until smooth. On low speed, slowly add the flour, baking powder, salt, and baking soda until combined, but don’t overbeat. Turn off the stand mix and fold in pecans with a rubber spatula. Pour the mixture into the pan.
Bake for one hour and fifteen minutes or until a toothpick inserted in the center comes out clean. Allow to cool.