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Roasted Pecan Banana Bread Loaves
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Banana nut bread with pecans and coconut extract for extra flavor and texture.
Ingredients:
  • 0.75 cup chopped pecans
  • cooking spray
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 cups very ripe, mashed bananas
  • 1 cup white sugar
  • 0.5 cup light butter, at room temperature
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 0.5 teaspoon coconut extract
Instructions:
  • Preheat the oven to 275°F (135°C) and lay out the pecans on a rimmed baking sheet.
  • Toast pecans in the preheated oven for about 45 minutes until golden brown and fragrant. Keep an eye on them as they bake, as they can burn quickly. Let them cool to room temperature for about 15 minutes before using.
  • Preheat the oven to 350 degrees F (175 degrees C) and grease two 4-compartment mini loaf pans with cooking spray.
  • In a bowl, mix together toasted pecans, flour, baking soda, baking powder, and salt.
  • Combine ripe bananas, sugar, melted butter, eggs, freshly squeezed lemon juice, fragrant vanilla, and tropical coconut extract in a large bowl using an electric mixer on low speed. Gently fold in the flour mixture until fully combined. Transfer the batter into the prepared loaf pans, filling each three-quarters full.
  • Bake at the perfect temperature until a toothpick comes out clean, around 30 minutes. Allow to cool in the pans for 5 minutes before transferring to a cooling rack.

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