25 Years of Banana Bread Love
You know those things in life that just stick with you and become a part of who you are? For me, that’s this banana bread recipe. It’s been a staple in my kitchen for 25 years now. Yep, a whole quarter of a century and honestly, it’s so much more than just bread. It’s comfort, connection, and a little slice of happiness every single time I make it.
It all started as a way to use up some bananas that were way past their prime, but over the years, it’s turned into so much more. Whether it’s a random weekend morning, a family get-together, or just a way to brighten someone’s day, this banana bread has been there. It’s the kind of recipe that feels like home.
Why It’s So Special
- Banana Magic: Overripe bananas might not look great, but let me tell you, they’re gold when it comes to flavor. They’re the secret behind this bread’s moist, sweet goodness.
- Pecan Perfection: Roasting the pecans takes it to another level. They add this toasty, nutty crunch that’s just… perfection.
- Years of Love: This isn’t just a recipe, it’s 25 years of memories, experiments, and tweaks. It’s been passed around, shared, and loved by so many people over the years.
Best Banana Bread
Here’s the recipe that’s been my go-to for two and a half decades.
Ingredients
½ cup pecans (or chocolate chips)
¾ cup melted and cooled butter (1 ½ sticks)
4 ripe bananas, divided
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups all-purpose flour (240g King Arthur AP flour)
Directions
- Roast the Pecans
• Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in a single layer.
• Roast the pecans for 12 minutes until they are fragrant and nutty. They should have a satisfying crunch when tasted.
• Remove from the oven and let them cool completely. Once cooled, chop them coarsely. - Mix Dry Ingredients
• In a medium-sized bowl, whisk together the flour, baking soda, and salt until well combined. This ensures the leavening agent is evenly distributed - Prepare the Batter
• Mash 2 of the bananas with a fork, leaving some texture for added banana chunks in the bread.
• In a large mixing bowl, whip the remaining 2 bananas with the sugar for about 3 minutes. You want the mixture to become light and fluffy, resembling a creamy texture.
• One at a time, add the melted butter, then the beaten eggs, and finally the vanilla extract to the banana-sugar mixture. Mix well after each addition, making sure to scrape down the sides of the bowl to incorporate all ingredients.
• Gently stir in the flour mixture until just combined. Do not overmix to keep the bread tender.
• Fold in the mashed bananas and the chopped roasted pecans. - Bake
• Grease one 9×5 inch loaf pan with butter or non-stick spray.
• Pour the batter into the prepared pan, spreading it out evenly.
• Bake in the preheated oven for 60-65 minutes. Check for doneness by inserting a toothpick into the center of the bread – it should come out clean.
• Allow the bread to cool in the pan(s) for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Slice and enjoy your banana bread with a pat of butter, a dollop of cream cheese, or simply on its own. It’s perfect with a cup of tea or coffee. Store any leftovers at room temperature in an airtight container for up to three days, refrigerate for up to a week, or freeze for longer storage.
What Makes It Stand Out
This bread isn’t just a snack; it’s a little way of showing love. When I bake it, I feel like I’m putting a little bit of joy into the world. Maybe that sounds cheesy, but isn’t that what life is all about? It’s those small moments and simple things that make everything feel a little brighter.
Plus, it’s so versatile. You can dress it up with chocolate chips, add a swirl of peanut butter, or even sprinkle some cinnamon on top for a cozy twist. But honestly, it’s just as good plain, fresh out of the oven.
Here’s to 25 More
Celebrating 25 years with this recipe feels a little surreal. It’s like an old friend who’s been with me through it all, quiet mornings, busy afternoons, and everything in between. And the best part? It’s still making people smile, one slice at a time.
So, if you’ve got some ripe bananas sitting on your counter, give this a try. I hope it brings as much joy to your home as it has to mine. Here’s to another 25 years of banana bread and all the sweet moments it brings!