My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
5 mins
total:
1 hr 35 mins
Servings:
16
Yield:
8 mini loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.

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  • Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.

  • Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

Cook's Notes

If freezing, wrap in plastic wrap and then add an additional layer of foil before storing the bags in an airtight freezer bag. They should keep in the freezer for 2 to 3 months.

You can also reduce the cooking time and make muffins, or increase the cooking time to 45 minutes to 1 hour for 1 loaf of banana bread in a loaf pan.

Nutrition Facts

181 calories; protein 2.7g 5% DV; carbohydrates 27.8g 9% DV; fat 7.5g 12% DV; cholesterol 30.8mg 10% DV; sodium 202.2mg 8% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2010
I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin. Read More
(27)

Most helpful critical review

Rating: 3 stars
11/23/2010
The loaves had a nice taste but the texture was not right. They were definitely rubbery. Read More
(7)
41 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2010
I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin. Read More
(27)
Rating: 5 stars
11/24/2010
I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finished baking. Read More
(17)
Rating: 5 stars
02/11/2011
VERY good banana bread. I doubled the ingredients and it made 7 mini loaves (6 x 3 1/2). I made as directed with the exception of light butter only had regular. Baked 3 without nuts (for son) and 4 with the toasted nuts. Delicious - will be making this one again. Thanks for sharing the recipe. Read More
(11)
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Rating: 3 stars
11/23/2010
The loaves had a nice taste but the texture was not right. They were definitely rubbery. Read More
(7)
Rating: 5 stars
11/09/2011
This recipe was delicious! I made a 9 inch round cake and my floor mates devoured the whole thing within 15 minutes! I took the advice of others and avoided overbeating the batter and ended up with a perfectly moist and soft cake. I will definitely be recommending this recipe to other baking enthusiasts. Read More
(7)
Rating: 5 stars
03/22/2011
This was a special one! Read More
(6)
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Rating: 5 stars
08/15/2011
My sisters loved this and requested for more! Used the mini loaves pan added 3/4 c of sweetened coconut flakes and reduced sugar to 1/2 c. Read More
(6)
Rating: 5 stars
10/18/2011
Didn't toast the pecans but it was just as good. I have an 8 mini loaf pan and used a medium size ice cream scooper to fill my pan. I used 3 scoops for each loaf. My son loves this recipe Thanks Read More
(4)
Rating: 5 stars
06/21/2010
I made these in large muffin tins and baked for 18 to 20 minutes! They were fabulous! It was my first time having "roasted" pecans! I am SO hooked! Read More
(4)