Late-night Banana Pecan BreadPosted: January 30, 2012
Last night I noticed a couple of my bananas were getting pretty spotty – since my week is usually super busy, I thought – maybe it would be a good time to make some banana bread for the week! I still have these pecans leftover from when I made the tart (Thanksgiving – I don’t think nuts go bad?) so I added those in there. I took cues from this recipe, but used a half cup brown sugar and a half cup white sugar instead – brown sugar gives it a whole other flavor that’s pretty delish. Banana bread is perfect because it’s easy, quick, and doesn’t require a whole lot that wouldn’t already be in your house.
- 3 or 4 ripe bananas, mashed (if you have a masher, just mash them in a bowl – I used a ziplock bag and mashed them up with my hands)
- 1/3 cup butter, melted (or a room temp.)
- 1/2 cup brown sugar, 1/2 cup white sugar (or all brown sugar)
- 1 tsp vanilla extract
- 1 egg, beaten
- a pinch of salt
- 1 tsp baking soda
- chopped pecans (1/2 cup or handful)
- 1 1/2 cup flour
- Preheat oven to 350 degrees (F)
- Mash up bananas and mix well with the butter – should be a creamy texture.
- Combine with sugar, egg and vanilla extract. Then, add in the salt and baking soda.
- Mix in flour until well combined.
- Fold in chopped pecans
- Butter a regular loaf pan and pour in batter
- Bake for about an hour, or until toothpick (or chopstick!) comes out clean
- Cool for 10 minutes, then serve.