Indulge your senses with the delightful aroma of freshly baked Banana Rum Pecan Bread! This irresistible treat combines the sweet, tropical notes of ripe bananas with the rich warmth of rum and the satisfying crunch of pecans. Perfect for breakfast, a cozy afternoon snack, or even as a dessert, this loaf is sure to become a favorite in your kitchen. With just 15 minutes of prep time, you can create a deliciously moist bread that will have your friends and family begging for seconds. Ready to impress? Let’s dive into this scrumptious recipe that’s as easy to make as it is to devour!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup rum
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/4 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they reach a smooth, creamy consistency.
- Add softened butter to the mashed bananas and mix until well combined. The butter should be at room temperature for easy blending.
- Incorporate the rum, sugar, egg, and vanilla extract into the banana mixture. Whisk until all ingredients are smoothly integrated.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Gently fold in the chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Sprinkle additional chopped pecans on top of the batter for extra crunch and visual appeal.
- Place the pan in the preheated oven and bake for 55-60 minutes. To test for doneness, insert a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Choose the Right Bananas: For the best flavor and moisture, use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter your bread will be!
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for easier mixing and a smoother batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Customize Your Nuts: Feel free to swap pecans with walnuts or even add chocolate chips for a fun twist on this classic recipe.
- Check for Doneness: Ovens can vary, so start checking for doneness a few minutes early. The toothpick test is your best friend; it should come out clean or with just a few moist crumbs.
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps to set the texture and makes for cleaner slices.
- Storage Tips: Store your Banana Rum Pecan Bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 35mg