What do you do with your bananas when they get all brown and mushy? We don’t throw them out, we make banana bread! I love banana bread with nuts in it but our toddler doesn’t like the nuts so I compromise and just put nuts on the top. My favorite nuts to put on top of banana bread are pecans 😋 down here in the South, it’s pronounced Pe-Can while in SoCal I always heard Pe-Cahn, either way we like ‘em! We call them Pe-Cans now too 😂
My recipe is easy and the bread is super delish, or as I’d like to say Moist! No other way to describe it. To me, it tastes more like cake than bread and I bake mine in a 7×11 glass baking dish instead of a loaf pan. I feel like it cooks more evenly in the dish instead of the loaf pan. I’ve had a few quick bread loaves I’ve made in the loaf pan that weren’t cooked all the way through, broke my heart. Ever since then, I baby sit my loaves while they bake and now I just use a glass dish so I can cook it faster and more evenly. But you can still use a loaf pan if you like, it just might take longer to cook.
Also, my recipe calls for shortening, but you can use coconut oil as a substitute if you want it healthier. I’ve made it both ways! You can also use gluten-free flour for this recipe instead of all-purpose flour. It’s a 1:1 ratio of gluten-free flour and you would need to add 1 tsp of xanthan gum to the recipe as it thickens the gluten-free flour. The banana bread can be stored in your fridge for up to a week or in your freezer for up to 3 months. Our bread never lasts longer than a few days though 😂 Check out my pics below and recipe, and as always, let me know if you make this!