Amazing Banana Bread

Banana bread is a very popular recipe to make for beginner bakers and those who buy too much fruit that they can’t quite finish before it goes bad. There are probably a hundred or more variations of banana bread on the internet. They all have one thing in common: ripe bananas. The riper, the better. My banana bread recipe also includes brown sugar and a combination of  spices to help enhance the flavor. Finished off with a yummy caramelized pecan topping, it’s sure to be a crowd pleaser. It can also be baked into muffins or mini-loves like the Berry Ricotta Cake.

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Amazing Banana Bread

Take your banana bread to the next level with this easy and delicious recipe.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bread

Servings: 8 slices

Author: Tiarra Joslyn

Ingredients

For the Banana Bread

• ½ cup butter softened
• 3 ripe bananas
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ cup sugar
• ½ cup light brown sugar packed
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp nutmeg

For the Pecan Topping

• ½ cup pecan pieces 60 grams
• 1 tbsp butter
• ¼ cup light brown sugar packed

Instructions

• Preheat oven to 350F degrees. Spray a 9x5 loaf pan with non-stick cooking spray or line with parchment paper and set aside.
• In a large bowl, cream together the butter and granulated sugar until fluffy using a stand mixer or handheld mixer. Beat in the brown sugar until incorporated.
• Add the bananas to the same bowl and mash with a fork.
• Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
• In a second large bowl whisk together the flour, sugar, baking soda, salt, cinnamon, cardamom, and nutmeg.
• Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.

Video

Notes

Make it vegan by replacing the eggs and butter with 1/2 cup vegetable oil and 1/2 cup dairy-free milk (I prefer almond for this, but any will do) for the batter and 1 Tbsp margarine or plant-based butter for the  pecan topping.