Roasted Pecan Banana Bread Loaves

Roasted Pecan Banana Bread Loaves

15
atlantasassybelle 2

"My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later."

Ingredients

1 h 35 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
  2. Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
  3. Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

Footnotes

  • Cook's Notes
  • If freezing, wrap in plastic wrap and then add an additional layer of foil before storing the bags in an airtight freezer bag. They should keep in the freezer for 2 to 3 months.
  • You can also reduce the cooking time and make muffins, or increase the cooking time to 45 minutes to 1 hour for 1 loaf of banana bread in a loaf pan.
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Reviews

15
  1. 18 Ratings

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I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut ...

I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finis...

VERY good banana bread. I doubled the ingredients and it made 7 mini loaves (6 x 3 1/2). I made as directed with the exception of light butter, only had regular. Baked 3 without nuts (for son...

The loaves had a nice taste, but the texture was not right. They were definitely rubbery.

This recipe was delicious! I made a 9 inch round cake and my floor mates devoured the whole thing within 15 minutes! I took the advice of others and avoided overbeating the batter, and ended up ...

My sisters loved this and requested for more! Used the mini loaves pan, added 3/4 c of sweetened coconut flakes and reduced sugar to 1/2 c.

This was a special one!

Didn't toast the pecans but it was just as good. I have an 8 mini loaf pan and used a medium size ice cream scooper to fill my pan. I used 3 scoops for each loaf. My son loves this recipe Tha...

I made these in large muffin tins and baked for 18 to 20 minutes! They were fabulous! It was my first time having "roasted" pecans! I am SO hooked!