It’s been several times that I make this recipe for banana bread with pecans, but I had never taken the time to photograph it to share and yet, it’s worth it…

I like to use them with pecans salted (and therefore I don’t put salt in the supplement), I find that it really brings a little something extra, a bit like the salted butter in a cake. And for even more indulgence, I suggest you melt a little dark chocolate in a bain-marie and pour a spoon on your share of banana bread… yum, Yum !!

I always wondered why they call it the banana bread (or banana bread), because for me it is more of a banana cake and the pecan, all the more that there is no baker’s yeast… Well, whatever it is, it is absolutely delicious, and it is the most important !

Banana bread aux noix de pecan

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Preparation time 20 min

Cooking time 1 hr


  • 280 g of flour
  • 1 teaspoon baking food
  • 1/2 teaspoon of salt
  • 110 g butter, softened
  • 220 g of sugar powder
  • 1 sachet of vanilla sugar
  • 2 eggs
  • 3 ripe bananas
  • 85 ml milk + 1 teaspoon lemon juice
  • 125 g pecan



  • Preheat to 180°.
  • In a bowl, pour in the milk and the lemon juice. Mix and set aside.
  • In a bowl, mix the flour, salt and bicarbonate of soda.
  • In another bowl, mix the butter and the sugars until the mixture is well sparkling. Then add the eggs, bananas mashed, pecans chopped, and milk + lemon juice. Stir well, pour in the flour and mix well.
  • Butter a cake mold and pour the dough inside.
  • Bake for about 1 hour, until the banana bread is golden brown.
  • Remove from pan and let cool before serving.
  • If you want, you can pour a little maple syrup or melted chocolate on the top.



  • If you use pecan salty, which is quite possible, it is not necessary to add salt in the dough.


Source : BBC

Written by Doc

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