banana nut bread is one of my personal favorites. whether it’s for breakfast, weekend brunch, or even during afternoon tea — frankly, banana nut bread is perfect at anytime. I made some this weekend but I wanted it to be a little different. so, I made it in mini bundt pans and instead of using walnuts, I chose to use pecans. they are one of my favorite nuts to use in baked goods.
so now I’m sharing how these pecans + bananas 🍌turned into the most delectable, moist and addicting banana pecan bundt bread EVER (yes, this long title is well deserved). the recipe is below. let me know if you make it, and if you agree that it’s one of the best you’ve ever had. 😀
banana pecan bundt recipe slightly tweaked from Martha Stewart’s “The Best Banana Bread“
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk (I added the extra yolk)
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (note: I used 2 1/2 bananas)
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans
preheat oven to 350 degrees. butter a large bundt pan (or four mini bundt pans like I did) or a 9-by-5-by-3-inch loaf pan and set aside. in an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. add eggs, and beat to incorporate.
in a medium bowl, whisk together flour, baking soda, and salt. add to the butter mixture, and mix until just combined. add mashed bananas, sour cream, and vanilla; mix to combine. stir in nuts, and pour into prepared pan.
bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes* let rest in pan(s) for 10 minutes, then turn out onto a rack to cool.
*timing note: my mini bundt recipe took only about 37 minutes – so times will vary based on the pan you are using, please check – your ‘nose’ will know 🙂