Roasted Pecan Banana Bread Loaves

These mini banana nut bread loaves are made with buttery pecans for added texture and a touch of coconut extract to amplify the banana flavor.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 181 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 tablespoons lemon juice
• 2 large eggs
• cooking spray
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.75 cup chopped pecans
• 0.5 teaspoon coconut extract
• 1.5 cups very ripe, mashed bananas
• 0.5 cup light butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 275 degrees F (135 degrees C). Spread pecans onto a rimmed baking sheet.

Step 2

Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch pecans carefully as they bake, as they burn quickly. Remove from the oven and cool to room temperature, about 15 minutes.

Step 3

Increase the oven temperature to 350 degrees F (175 degrees C). Spray two 4-compartment mini loaf pans with cooking spray.

Step 4

Combine toasted pecans, flour, baking soda, baking powder, and salt in a bowl.

Step 5

Mix bananas, sugar, butter, eggs, lemon juice, vanilla, and coconut extract in a large bowl with a fork or an electric mixer on low speed. Stir in flour mixture until incorporated. Pour batter into the prepared loaf pans, filling each one about 3/4 full.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for 5 minutes before turning out onto a rack to finish cooling.