Moist Pecan Banana Bread (w/ Brown Butter)
This extra moist pecan banana bread is made with brown butter, mashed bananas, chopped pecans, and greek yogurt that makes this bread super soft and fluffy.
Ingredients
- 140 g Butter
- ¼ cups Granulated sugar
- ½ cups Brown sugar
- 2 teaspoon Vanilla extract
- 2 Eggs
- ½ teaspoon Salt
- 1 ½ cups Mashed bananas
- 1 teaspoon Cinnamon
- ½ cups Greek yogurt
- 1 teaspoon Baking soda
- 1 ½ cups Flour
- 1 cup Pecans Chopped
Instructions
- Start by browning the butter. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
- Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan. Once you can't see the butter, remove it from the heat and transfer the brown butter to a big mixing bowl to cool to room temperature.
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper. Add the ripe bananas to a big mixing bowl and mash them into a pudding-like consistency with a fork or a potato masher.
- Into a large mixing bowl, add the brown butter, eggs, brown sugar, mashed bananas, salt, vanilla extract, cinnamon, greek yogurt, and sugar, and mix with a whisk until the mixture is well combined.
- Finally, add the chopped pecans, flour, and baking soda and mix until just combined.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra pecans!
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
- Let the banana bread cool for at least 20 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
- When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don’t walk away!
- After your butter has been browned, immediately remove it from the heat and pour the brown butter into a heat-safe mixing bowl to cool completely to room temperature. If you will remove the brown butter from the heat and do not pour it into a heat-safe mixing bowl, it will keep cooking and will burn.
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.
Nutrition
Calories: 291kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 53mgSodium: 280mgPotassium: 190mgFiber: 2gSugar: 17gVitamin A: 355IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!