There’s something about the smell of homemade baked goods during the winter time. It just seems to take the chill out of the air. This recipe for banana nut bread is really easy and with ingredients most people always have on hand. It’s also a great when you have bananas that are close to going bad, because the best banana bread comes from using really ripe bananas. Even if there are a few brown spots on the bananas when you peel them, that’s totally fine.

Pecan Banana Nut Bread


1 1/2 cu All-Purpose Flour
1 1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Nutmeg
3/4 cu Chopped Pecans
3 very Ripe Bananas, peeled
6 tbl Unsalted Butter, softened
1 tsp Vanilla Extract
1/2 cu Granulated Sugar
1/4 cu Brown Sugar
1 lg Egg


Preheat oven to 350 degrees F. Mix together, flour, baking soda, salt, nutmeg and pecans in a large bowl and set aside.

In a separate mixing bowl, mash bananas and butter together until well incorporated. There still may be lumps, but that’s ok. Add granulated sugar and brown sugar and stir until combined. Add egg and vanilla extract. Continue to stir until all ingredients are well blended. Gradually add flour mixture in batches and continue to stir with each addition.

Grease a 4” x 8” loaf pan with butter or us a baking spray. Pour batter into the pan and smooth out until evenly distributed in the pan. Place the pan on a baking sheet and bake for about an hour until a toothpick (or thin wooden skewer) inserted into the center of the loaf comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Then, remove the loaf from the pan and allow it to cool fully before slicing.