This delicious banana bread with creamy vanilla bean pecan butter is the perfect quick treat for any time of day. Made with simple, common ingredients like ripe bananas and pantry staples, it’s moist, flavorful, and wonderfully indulgent. The nutty pecan butter adds a luxurious touch, making this easy recipe a family favorite you’ll want to bake again and again!
Recipe Ingredients
Pecan Butter:
- 2 sticks unsalted butter, softened
- 1/2 vanilla bean, seeds scraped
- Pinch sea salt
Vanilla Bean Pecan Butter:
- Scant 1/2 cup pecans, lightly toasted
- 2 tablespoons light brown muscovado sugar
- 2 teaspoons bourbon, optional
- 1/2 teaspoon pure vanilla extract
Banana Bread:
- Nonstick cooking spray, for greasing
- 1 3/4 cups all-purpose flour
- 1/2 cup pure cane sugar
- 1/4 cup packed light brown muscovado sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 3 large overly ripe (skins should be brown) bananas, mashed well (about 1 1/2 cups)
- 2 large eggs, lightly beaten
How To Make Banana Bread with Vanilla Bean?
- Prepare the Pecan Butter: Combine pecans and brown sugar in a food processor; pulse until coarsely chopped. Add bourbon (if using), vanilla extract, softened butter, vanilla seeds, and sea salt; pulse until smooth. Scrape into a ramekin, cover with plastic wrap, and refrigerate for 1–24 hours. Allow to soften slightly before serving.
- Preheat the Oven: Heat the oven to 175°C / 350°F and place an oven rack in the middle. Grease a 9x5x3-inch (23x13x7 cm) loaf pan liberally with nonstick spray.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugars, baking powder, cinnamon, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, combine melted butter, canola oil, vanilla extract, mashed bananas, and beaten eggs. Mix until smooth.
- Combine Wet and Dry Ingredients: Lightly fold the wet mixture into the dry ingredients using a rubber spatula until just combined. The batter should be thick and lumpy—avoid overmixing to keep the bread moist and tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until golden brown, and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Cool the banana bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm, slathered with Vanilla Bean Pecan Butter.
Recipe Tips
- Use Overripe Bananas: For the best flavor and sweetness, make sure your bananas are very ripe with brown or black skins. This ensures the bread will be moist and flavorful.
- Don’t Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can make the bread dense and rubbery instead of light and soft.
- Properly Measure Ingredients: Use a kitchen scale or proper measuring cups for accuracy. Too much flour can dry out the bread, while too little can make it overly dense.
- Toast the Pecans: Lightly toast the pecans before blending them into the butter. This enhances their nutty flavor and makes the pecan butter even more delicious.
- Check for Doneness Carefully: Insert a toothpick into the center of the bread after 50 minutes. It should come out with a few moist crumbs, not wet batter. Overbaking will make the bread dry, so keep a close eye on it!
How To Store Leftovers?
- Refrigerate: First, let the banana bread cool completely to room temperature. Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
- Freeze: Allow the banana bread to cool fully, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw the bread at room temperature for a few hours.
Nutrition Facts
- Calories: 301
- Total Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Check out More Recipes:
Banana Bread with Vanilla Bean “Pecan Butter”
Description
This delicious banana bread with creamy vanilla bean pecan butter is the perfect quick treat for any time of day. Made with simple, common ingredients like ripe bananas and pantry staples, it’s moist, flavorful, and wonderfully indulgent. The nutty pecan butter adds a luxurious touch, making this easy recipe a family favorite you’ll want to bake again and again!
Ingredients
Pecan Butter:
Vanilla Bean Pecan Butter:
Banana Bread:
Instructions
- Prepare the Pecan Butter: Combine pecans and brown sugar in a food processor; pulse until coarsely chopped. Add bourbon (if using), vanilla extract, softened butter, vanilla seeds, and sea salt; pulse until smooth. Scrape into a ramekin, cover with plastic wrap, and refrigerate for 1–24 hours. Allow to soften slightly before serving.
- Preheat the Oven: Heat the oven to 175°C / 350°F and place an oven rack in the middle. Grease a 9x5x3-inch (23x13x7 cm) loaf pan liberally with nonstick spray.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugars, baking powder, cinnamon, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, combine melted butter, canola oil, vanilla extract, mashed bananas, and beaten eggs. Mix until smooth.
- Combine Wet and Dry Ingredients: Lightly fold the wet mixture into the dry ingredients using a rubber spatula until just combined. The batter should be thick and lumpy—avoid overmixing to keep the bread moist and tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until golden brown, and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Cool the banana bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm, slathered with Vanilla Bean Pecan Butter.
Notes
- Use Overripe Bananas: For the best flavor and sweetness, make sure your bananas are very ripe with brown or black skins. This ensures the bread will be moist and flavorful.
- Don’t Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can make the bread dense and rubbery instead of light and soft.
- Properly Measure Ingredients: Use a kitchen scale or proper measuring cups for accuracy. Too much flour can dry out the bread, while too little can make it overly dense.
- Toast the Pecans: Lightly toast the pecans before blending them into the butter. This enhances their nutty flavor and makes the pecan butter even more delicious.
- Check for Doneness Carefully: Insert a toothpick into the center of the bread after 50 minutes. It should come out with a few moist crumbs, not wet batter. Overbaking will make the bread dry, so keep a close eye on it!
Banana Bread with Vanilla Bean “Pecan Butter”