Banana Bread with Pecans

Got the Recipe from here

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
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2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
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Preheat oven to 350 degrees and lightly grease a 9 by 5-inch loaf pan.
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In a large bowl, combine the flour,
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baking soda,
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and salt;
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set aside.

Mash 2 of the bananas with a fork in a bowl
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so they still have a bit of texture. With an electric mixer fitted with a wire whisk,
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whip the remaining bananas and sugar together for a good 3 minutes;
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you want a light and fluffy banana cream. Add the melted butter,
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eggs,
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and vanilla;
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beat well and scrape down the sides of the bowl. Mix in the dry ingredients
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just until incorporated; no need to overly blend.
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Fold in the nuts
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and the mashed bananas with a rubber spatula.
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Pour the batter into the prepared loaf pan.
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Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)
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Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
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Recipe

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, finely chopped
  • Preheat oven to 350 degrees and lightly grease a 9 by 5-inch loaf pan.
  • In a large bowl, combine the flour, baking soda, and salt; set aside.
  • Mash 2 of the bananas with a fork in a bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend.
  • Fold in the nuts and the mashed bananas with a rubber spatula.
  • Pour the batter into the prepared loaf pan.
  • Give the pan a good rap on the counter to get any air bubbles out.
  • Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. (I baked mine too long and it got burned, so I recommend checking yours after an hour and turning halfway through, for even browning)
  • Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
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