Pioneer Woman Banana Nut Bread
Caroline Sciberras
Pioneer Woman Banana Nut Bread is a delightful baked treat that showcases the perfect blend of ripe bananas and crunchy nuts.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Brunch, Tea
Cuisine American
Servings 8 people
Calories 407.89 kcal
For the flour mixture
- 1½ cups All-purpose Flour
- 1 tsp Baking soda
- ½ tsp Kosher Salt
- ¼ tsp Baking Powder
- ½ tsp Cinnamon
- ½ tsp Ginger
- ½ tsp (a pinch) Nutmeg grated
For the wet mixture
- ½ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- 6 tbsp Salted Butter
- 1 large Egg
- 1½ cups (or 3) Ripe Banana mashed
Preheat oven to 350ºF / 176ºC. Grease a loaf pan (8 x 4 inches or 9 x 5 inches).
Mix the flour, baking soda, salt, baking powder, and spices together in a bowl.
Mix the sugar with the melted butter, and eggs. Then fold in the mashed banana puree and continue to blend.
Sprinkle the flour mixture over the wet mixture and fold in blending with the hand mixer and fold in the chopped pecans.
Pour batter into the pans. Bake for 45–60 minutes. See tips below.
Cool for 5 minutes and then run a knife around the edge to pop the loaf out. Cool on a wire cooling rack. Serve warm or at room temperature.
- To check if the cake is ready, insert a toothpick in the center and make sure it comes out with a few moist crumbs.
- If the tops are browning more than you’d like, tent with foil towards the end of baking.
- To store, wrap the bread in foil.
Keyword banana bread, pecans, pioneer woman