Best Banana Pecan Loaf Cake Recipe
This Banana loaf cake recipe is so easy to make and is incredibly soft, moist, and delicious. This is one of the best ways to use overripe bananas. This banana loaf is super tender and jammed-packed with flavor. This recipe is sure to quickly become a family favorite.
Click on the link below for the video of this recipe and more.
We always have bananas in our homes, and let's admit, bananas commonly become overripe. I have several recipes for over-ripe bananas to avoid them going to waste. Banana Pecan Loaf Cake is one of my favorite recipes to make with over-ripe bananas.
How do you make the best Banana Pecan Loaf Cake?
The foundation of this recipe is the overripe banana. Overripe bananas allow this recipe to come out super moist. Overripe bananas will often be a dark yellow with plenty of browning. The darker the banana, the more ripe the banana will be in general. The ripest bananas provide the moistest and most flavorful Banana Pecan Loaf cake.
How to you keep the banana pecan loaf cake moist?
After baking and cooling the banana and pecan loaf cake, it is important to ensure it is stored in an airtight container or wrapped tightly in plastic wrapping. The banana pecan loaf cake can be stored this way on the counter for three days or placed in the refrigerator for a week. When I store the bread in the refrigerator, I like to warm each serving in the microwave for 15-20 seconds. The loaf can be eaten chilled but eating it warm is my personal preference.
How can I make Banana Pecan Loaf Cake last longer?
This recipe once cooled and wrapped in plastic wrap, an air-tight container, and/or freezer bag, can be preserved in the freezer for two months. If Banana Pecan loaf cake is frozen, it must be placed at room temperature for 24 hours to thaw.
How to make Banana pecan loaf Cake?
This recipe makes one loaf of Banana Pecan Loaf Cake.
The very first step is to preheat the oven to 325 degrees Fahrenheit. Then grease a 9"x5" loaf pan.
Combine wet ingredients in a large mixing bowl
3 ripe bananas mashed
1 teaspoon of Vanilla Exract
1/2 Cup of vegetable oil ( I used olive oil)
2 Tablespoons of heavy whipping cream
1 large egg
1/2 cup of coconut milk
Combine dry ingredients in a separate large mixing bowl
2 cups of all-purpose flour
1 cup of sugar
1/2 teaspoon of ground Cinnamon
1/4 teaspoon of salt
1 teaspoon of baking soda
Slowly add the dry ingredients to the wet ingredients until incorporated, do not overmix.
poor mixture into a 9-inch x 5-inch loaf pan,
sprinkle 1/2 cup of chopped pecans on top of the mixture
Place in oven uncovered and baked for 90 minutes. Additional time may be needed depending on the oven. the knife should come out clean when testing doneness.