Banana Bread Recipe
This easy banana bread recipe is extra moist and wholesome with whole wheat flour and crunchy pecans. Mix the batter in one bowl in 10 minutes!
Servings: 12 servings
Ingredients
- 3 to 4 ripe bananas mashed
- ⅓ cup melted butter
- ½ cup Truvia baking sweetener or ¾ cup granulated sugar
- 1 large egg lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- pinch of salt
- 1½ cups white whole wheat flour or all-purpose flour
- ½ cup chopped pecans
Instructions
- Prep. Preheat oven to 350ºF. Line a 4×8-inch loaf pan with parchment paper and set aside.
- Mix the wet ingredients. In a large mixing bowl, combine the mashed bananas and butter; using a wooden spoon, mix the melted butter into the mashed bananas until thoroughly combined. Stir in the sugar, egg, and vanilla.
- Add the dry ingredients. Sprinkle the baking soda and salt over the mixture and mix well. Add in the flour and carefully mix the batter. Fold in the pecans.
- Bake. Pour the mixture into the previously prepared loaf pan. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool. Remove from oven and cool in the pan for 10 minutes, then remove the bread from the pan and transfer it to a wire rack to cool completely. Cut and serve.
Notes
- Bananas: Use very ripe bananas for more flavor and moisture.
- Mixing: Don't overmix the batter after adding the flour to keep the bread light.
- Baking Soda: Ensure it's fresh for the best rise.
- Add-ins: Customize with your favorite nuts, chocolate chips, or dried fruit.
- Doneness: Use a toothpick to check if the bread is fully baked.
- Cooling: Let the bread cool in the pan for at least 10 minutes before removing.
- Storing: Keep leftovers in an airtight container or freeze them for longer storage.
Nutrition
Calories: 152kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 136mg | Potassium: 129mg | Fiber: 1g | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 2.6mg | Calcium: 10mg | Iron: 0.3mg
