Banana Pecan Bread

Preparation info

  • Yield


    9½- by 5½- by 3 inch loaf pan
    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The great advantage of this bread is that it improves with a day or so of aging. It is even better toasted or warmed and then spread with butter or sour cream.


  • 8 ounces (2 sticks) soft sweet butter
  • cups firmly packed light brown sugar
  • 4 large eggs
  • cups mashed bananas (about 3 bananas)
  • cups flour
  • ½ teaspoon salt
  • teaspoons baking powder
  • 6 ounces coarsely chopped pecans


    Preheat the oven to 350 degrees.

    Butter the sides and bottom of the loaf pan.

    Put the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and creamy. Add the eggs 2 at a time, mixing well after each addition. Stir in the bananas, mixing until incorporated. Reduce to low speed and add the dry ingredients and the nuts.

    Spread the batter into the prepared pan and bake the bread for about 45 minutes, until a skewer inserted in the middle comes out clean. Let it sit in the pan for 30 minutes and then turn it out.