This banana bread was unbelievably tasty, one of the best banana breads I have ever had, seriously. I only made one loaf, so I cut the recipe amount in half. The caramelized pecans gave a perfectly sweet crunch. I added a touch more cinnamon to the bread than the recipe called, which I feel definitely hit the spot. Moist and just a tad sweet, absolutely delicious! Perfect plain or a small dollop of cool whip as a dessert.
- 1 1/4 cups sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons sugar
- 1 cup pecan halves
- 2 tablespoons ground cinnamon
- Preheat the oven to 350°F. Grease two medium loaf pans or one large loaf pan.
- For the caramelized pecans: Melt the tablespoon of butter over medium heat. Add the sugar, pecans, and cinnamon, and mix until evenly coated. Set aside and let cool.
- For the banana bread: Mix together the sugar and butter. Add eggs and stir. Add bananas, buttermilk and vanilla, beating until smooth. Stir in flour, baking soda and salt just until moistened. Add in the nuts. Pour into prepared pans.
- Bake smaller loaves for about 1 hour, large loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 6 days.