Banana Rum Pecan Bread
Servings: 8 servings
Calories: 328kcal
Print Recipe
Equipment
- 1 loaf pan
- 1 whisk
- 1 silicone spatula or kitchen spoon
Ingredients
- 1 ½ cup all-purpose flour sifted and fluffed (see notes)
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pecans divided
- 2-3 bananas very ripe
- 1 egg
- ½ cup brown sugar
- ¼ cup milk
- ⅓ cup butter melted
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.
- Add flour, ¾ cup pecans, baking soda, cinnamon, nutmeg, and sea salt to a bowl and whisk until uniform, ensuring the pecans get coated with the flour mixture. This step prevents the pecans from clustering or sinking into the bottom of the batter while baking.
- Peel bananas and add them to another bowl. Smash them into a kind of paste consistency then add egg, brown sugar, milk, melted butter, rum, and vanilla extract, and mix until combined.
- Add wet banana mixture to dry flour mixture and stir until just combined. There will likely be bits of flour around the pecans and that's ok. Don't overmix the batter. Transfer batter to prepared loaf pan.
- Chop remaining ¼ cup of pecans into pieces and pour over top of the batter. Gently press the pecan pieces into the batter so that they stick to the bread.
- Place pan into oven and bake on center rack for about 40-50 minutes or until top of loaf is golden brown and a toothpick inserted in the loaf comes out clean.
Notes
How to Measure Flour
Flour tends to get compacted, which can lead to too much flour in your baked good and result in a denser or drier texture than desired. To avoid this, it's important to sift the flour before measuring it. This can be accomplished by running the flour through a sifter or mesh sieve or fluffing the flour in its original container, then using a small measuring cup to scoop the flour into the size measuring cup you need (example: using a half-cup to scoop flour into a one-cup), then leveling off the excess with a knife or leveler.
Modifications
Make this banana nut bread vegan by replacing the egg with an extra banana and be sure to use plant-based butter and milk. It's that simple.
Preparation
You can prep the batter up to two days before baking and you can make your banana bread then store for later
How to know when banana bread is done? The top of the bread should be firm and golden brown and the inside should be soft and moist. Check for doneness by inserting a toothpick into the center of the loaf. It should come out dry with a tender crumb or two stuck to it.
Storage
Keep your banana bread soft, moist, and fresh by wrapping the loaf in paper towels and storing in an airtight container at room temperature for up to four days. The paper towels soak up extra moisture that can cause mold.
Banana bread can last up to one week when stored in an airtight container and refrigerated. Just note that refrigerator storage can dry out banana bread. To recover, reheat a slice in the microwave for a few seconds and spread some butter on it.
To freeze banana bread at home, once cooled, wrap it snugly in plastic wrap followed by aluminum foil. Freeze for up to three months.
Nutrition
Calories: 328kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 358mg | Potassium: 204mg | Fiber: 3g | Sugar: 18g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
