Breakfast, Dessert

Banana Pecan Bread

This. Bread. I can say with the utmost certainty that this banana bread is the best I have ever tasted. It is the right amount of sweetness with a hint of crunch from the pecans and the perfect balance of banana flavor. I have tried many many different banana bread recipes and this one takes the prize. While the recipe called for 1 9×5 loaf, I split mine into two 8×4 loaves, which allowed them to cook all the way through, without overcooking the exterior. Recipe and photo courtesy of myfrugaladventures.com

  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1⅛ cup sugar
  • ½ cup vegetable or canola oil
  • 2 tablespoons buttermilk or milk
  • ½ teaspoon vanilla
  • 3 bananas mashed very well
  • ½ cup chopped pecans (optional)

Preheat oven to 325 degrees.  Add flour, baking soda and salt to a small bowl and set aside. Mix egg, sugar and oil and stir until well combined Add the dry ingredients to the wet and stir well. The mixture will be thick and dry. Next add milk, vanilla and bananas and stir until incorporated. Mix in walnuts and pour into a loaf pan or pans depending on what size you want. Cook 50-75 minutes, checking regularly until a knife comes out clean.