Y’all…it’s time we step up our banana bread game. Let’s give it a depth of flavor with some whole wheat flour and chopped pecans, shall we?
We eat a lot of banana bread in our house because with a toddler I always have bananas on hand and when he decides he doesn’t want them and they ripen too quickly, or he’s bruised them enough by dropping and raiding our fruit basket I bake a loaf of this bread to keep on hand for breakfast. Hank bruised three bananas real good, and we had a friend coming by, perfect, fresh, warm banana bread coming right up! That was last night if anyone is wondering…
For years I’ve made a classic banana walnut bread, but I’ve developed somewhat of an obsession with pecans after moving to Texas. It’s not like I had never had pecans (which apparently I can’t pronounce correctly according to my Texas friends) it’s just in my New Jersey childhood home they weren’t exactly a staple. Here, anytime we are in a wooded area far from the city I am literally picking them off the ground! I dream of a tiny cabin with a long drive lined with pecans trees but…dreams…maybe one day.
Enjoy this flavorful and hearty banana bread dear friends!
3 very ripe bananas, 1 large egg, 1 stick of melted butter, 1 ½ cups of whole wheat flour, 1 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of salt, ½ cup of chopped pecans
Grease your pan. Preferably a 9 x 5-inch loaf pan.
Melt the butter and allow it to cool. Beat the egg in a small bowl.
Mash the bananas in a large mixing bowl and add the cooled, melted butter, egg and mix well.
Add the flour, sugar, baking powder and salt and with either a hand or stand mixer, mix well until the ingredients are all combined.
Add the chopped pecans and mix into the batter with a spoon.
Pour the batter into the loaf pan.
Bake at 350 degrees for 45-60 minutes or until the top is a light golden brown and an inserted toothpick comes out clean from the middle.
Now pour yourself a fresh, hot cup of coffee and enjoy.