Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10
Butter, unsalted, melted | ½ cup |
Pecans, toasted, chopped | 1 cup |
Flour, all-purpose | 1 ¾ cup |
Sugar, granulated | ½ cup |
Baking soda | 1 teaspoon |
Cinnamon, ground | 1 teaspoon |
Salt, fine | ½ teaspoon |
Nutmeg, freshly grated | ¼ teaspoon |
Eggs, lightly beaten | 2 large |
Buttermilk, sour cream, or yogurt | ½ cup |
Sugar, brown | ½ cup |
Vanilla extract | 1 teaspoon |
Bananas, mashed | 1 ½ cups |
- Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan.
- In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg.
- In a medium bowl, whisk together the eggs, buttermilk, brown sugar, and vanilla; stir in the bananas.
- Fold the banana mixture into the flour mixture until just combined.
- Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter.
- Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour.
- Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.
Recipe from Food Network.
