Banana Pecan Bread
This banana pecan bread is a simple, sturdy loaf made in a stand mixer with pantry staples. The recipe asks for bananas that are a little over-ripe, which gives the crumb its sweetness and moisture. A teaspoon of lemon juice sits quietly in the batter, and the pecans go in last so they stay in large pieces. It makes eight slices and keeps well on the counter.
Instructions
Heat the oven to 325°F and coat a 1 ½ lb loaf pan with baking spray. Sift the flour, baking powder and salt together into a bowl and set aside.
In the bowl of a stand mixer, beat the butter, sugar and eggs together on medium speed until they are well combined and creamy.
Add the bananas and lemon juice and mix until the batter is smooth and creamy.
Add the dry ingredients to the wet mixture and mix only until they are just combined. Stop the mixer, scrape down the sides of the bowl, then mix on medium for one more minute.
Add the pecans and mix for about 20 seconds, just long enough to spread them through the batter.
Scrape the batter into the prepared loaf pan. Bake at 325°F for 60 to 75 minutes, until the loaf is baked through.
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