Spiced Banana Pecan Bread

Banana bread is the perfect way to use up a couple of overripe bananas. A couple of weeks ago, I had 4 extra bananas, so I made a large loaf of banana bread. I combined several different recipes to come up with my own version. It was very yummy! But it was just too much for 2 people to eat before getting tired of it, and I generally don’t have that many extra bananas anyway.

This week I only had 2 overripe bananas, so I decided to half my recipe, and it was perfect for 2 mini loaves! 🙂

I had applesauce on hand, so I used applesauce in place of some of the butter. But if you don’t have applesauce in your cupboard or fridge, you can just substitute additional butter for the applesauce (1-1 ratio). On the converse, you can also substitute applesauce for all of the butter in the recipe.

Spiced Banana Pecan Bread

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Ingredients

 

US CustomaryMetric

 

• 1 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp allspice
• 1/4 cup melted butter or butter substitute (i.e. Earth Balance)
• 1/3 cup unsweetened applesauce
• 2 medium very ripe bananas
• 1/2 cup granulated sugar
• 1 egg (or flax ‘egg’)
• 1/2 tsp vanilla
• 1/2 cup chopped pecans

Instructions

 

• Prehead oven to 350 degrees F and lightly grease 2 mini loaf pans
• In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice; set aside.
• Mash 1 of the bananas with a fork in a small bowl so it still has a bit of texture.
• With an electric mixer fitted with wire whisk, whip the remaining banana and sugar together for 3 minutes. Add the melted butter, egss, and vanilla, and beat well.
• Mix in the dry ingredients just until incorporated (do not overmix).
• Fold in the nuts and mashed banana with a rubber spatula.
• Pour the batter into the prepared loaf pans.
• Bake for 35-40 minutes, or until golden brown and toothpick inserted into the center of the loaves comes out clean.
• Cool the bread in the pan for 5-10 minutes, and then turn out onto a wire rack to cool completely before slicing.

Notes

If you want to bake a full size (9×5″ loaf pan), then double the recipe, and bake for 1 hour and 15 minutes. 

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