Banana BreadThis banana bread is loaded with bananas to make a dense, moist bread.   These are great for gifts or extras can be frozen.  As with most quick breads, the flavor is better after it is refrigerated overnight.


2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 tablespoon vanilla
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups mashed bananas
1 cup pecan pieces


Preheat the oven to 325 degrees. Lightly grease mini loaf pans, either a four loaf, six, or eight loaf pan.

  1. Whisk the flour, baking soda and salt together in a medium bowl.
  2. In another bowl, cream the butter and brown sugar together until it is fluffy. Beat in eggs one at a time.  Beat in the bananas and nuts.
  3. Add the flour mixture and mix just until moistened.  Spoon the batter into the prepared loaf pans.
  4. Bake for 25 to 30 minutes or until a toothpick comes out clean. Allow the bread to cool on a wire rack in the pans for 5 minutes before removing the loaves.

Baker’s note:  We used a four-loaf linking pan for testing.  This recipe fit perfectly. 

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