This 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.
- Whisk the flour, baking soda and salt together in a medium bowl.
- 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.
- Add the flour mixture and mix just until moistened. Spoon the batter into the prepared loaf pans.
- 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.