Description
This recipe makes a moist, light banana bread. Bakes in an 8×4-inch loaf pan.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar
- 1/4 cup white sugar (just regular sugar)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup mashed, ripe banana (about 1 large or 2 small bananas)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans, divided
Instructions
- Preheat oven to 350°F, and lightly grease or spray with baking spray an 8×4-inch loaf pan.
- Combine the flour, baking powder and cinnamon in a small bowl. Remove 2 tablespoons of the chopped pecans and set aside. Stir the remaining pecans into the flour mixture.
- Beat the butter at medium-high speed until fluffy. Gradually add the sugars with the mixer running until they are incorporated. Add the egg, vanilla and mashed banana, scraping down the sides of the bowl.
- At low speed of the mixer, add the flour mixture and beat just until batter is uniformly moistened.
- Pour batter into prepared pan and sprinkle top with reserved chopped pecans. Bake for 55 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean. Cool in pan for 10 minutes, then remove and finish cooling on wire rack.
- Makes 1 loaf
