Name: Banana Pecan Bread
Yield: Yield one 9½- by 5½- by 3-inch loaf pan
Ingredients: 1½ cups firmly packed light brown sugar; 2½ cups flour; ½ teaspoon salt; 1¼ cups mashed bananas (about 3 bananas); 1½ teaspoons baking powder; 8 ounces (2 sticks) soft sweet butter; 6 ounces coarsely chopped pecans; 4 large eggs

Preparation info

Yield
one
9½- by 5½- by 3 inch loaf pan

Difficulty
Medium

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.

Ingredients

8 ounces (2 sticks) soft sweet butter
1½ cups firmly packed light brown sugar

Method

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.

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Ingredients

Method

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