Best Banana Bread
My favorite recipe for classic banana bread, moist and dense with pecans and a sweet crust.
Prep Time15 minutes mins
Cook Time1 hour hr 5 minutes mins
Cooling time30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 8 slices
Calories: 410kcal
- Butter for greasing pan
- 1 cup all purpose flour plus more for dusting pan
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup sugar
- ½ cup canola or vegetable oil
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 3 very ripe bananas, mashed
- ¾ cup chopped pecans
Preheat oven to 350º. Grease a 9" by 5" loaf pan with butter and dust with flour.
Whisk together flour, baking soda and salt in large bowl and set aside. In another bowl, whisk sugar, oil, buttermilk, vanilla, egg and egg yolk until smooth and combined well. Pour wet ingredients over dry and whisk until just combined. Stir in mashed bananas and pecans, whisking gently to combine.
Pour batter into prepared pan and bake in center of oven for 60 to 65 minutes, until toothpick inserted in middle of loaf comes out clean. Cool on wire rack for 30 minutes, turn loaf out onto cutting board, slice and serve. Slathered with butter!
- Use very ripe bananas and mash well with a fork or potato masher, you want very smooth, not chunky.
- Store banana bread on counter wrapped tightly in plastic wrap for four or five days, or freeze.
- Can substitute pecans with walnuts.
Calories: 410kcal | Carbohydrates: 49g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 196mg | Potassium: 242mg | Fiber: 3g | Sugar: 31g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg