Category
Desserts
Servings
1
Ingredients
- 2 T butter, unsalted
- 1 c pecans, chopped
- ¼ t salt, fine
- 1 c all-purpose flour
- 1 t baking soda
- ¼ t cinnamon, ground
- ½ t salt, fine
- 1 c plus 2T sugar, granulated
- 2 large eggs
- 1 stick butter, melted and cooled
- 3 very ripe large bananas, mashed
- 2 T yogurt, plain
- 1 t vanilla extract
For Pecans
For Banana Bread
Directions
For Pecans
- Melt butter in a small saute pan over medium heat.
- Add pecans and salt and cook, stirring frequently until the mixture is lightly browned, about 5 min. Allow to cool.
For Banana Bread
- Preheat oven to 325°F. Lightly butter a loaf pan. If doubling the recipe, use Silicone Baking Pan with Divider. Or, using same ingredient amounts, use one side of Divider.
- In a medium bowl combine the flour, baking soda, cinnamon, and salt.
- With an electric mixer fitted with the paddle attachment, beat sugar and eggs on medium-high speed until light and fluffy, about 5 min. Set the mixer to low and slowly add the melted butter. Add the bananas, yogurt, and vanilla extract, beating until just combined.
- Fold in the flour and pecans with a rubber spatula. Pour batter into loaf pan.
- Bake for 45-55 min. or until golden brown on top and toothpick comes out clean when place in center. Let cool on a wire rack for 30 min. Afterward, remove from loaf pan or separate and remove from Divider to cool completely.
Recipe Note
Store banana bread tightly wrapped in plastic for up to 3 days at room temperature or keep frozen for up 2 weeks. (Thaw overnight at room temperature before serving).
