Banana Bread Loaded With Pecan Nuts for an After-School Merienda

Banana bread is a terrific recipe for anyone looking to give baking a shot. Unlike other pastries, the classic loaf does not require technical skills. Best of all, the ingredients to make this potassium-packed merienda are readily available in groceries. If you’re aiming for coffee shop quality bread, consider adding pecan nuts, chocolate morsels, or cream cheese icing.

This banana bread with pecans owes its moistness to a surprising pantry staple. Curious to see what this ingredient is? Check out this easy-to-follow recipe.

80 min.
8 People
Easy
Average

Ingredients

2 cups all-purpose flour
1/4 tsp salt
3/4 cup sugar
3/4 tsp baking soda
1 cup pecans, toasted and chopped coarsely
3 bananas, mashed
6 tbsp Lady’s Choice Real Mayonnaise
2 tbsp butter, melted and cooled
1 tsp vanilla essence
2 tbsp milk

Cooking Method

Preheat oven to 356°F (180°C). Grease a 9x5-inch loaf pan and set aside.
Combine all dry ingredients in a medium bowl.
In another bowl, combine bananas, Lady’s Choice Real Mayonnaise, butter, vanilla, and milk until well combined.
Gently fold wet ingredients into the dry ingredients until no trace of flour is visible. The batter should look thick.
Pour batter onto the greased pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for at least 15 minutes before taking out of the pan. Serve warm or store in an airtight container after cooling completely.

The best banana nut bread comes from using overripe fruit. Don’t be afraid to use bananas with blackened peels and soft, mushy flesh. If your bananas are still firm and yellow, a quick trick is to freeze and ripen them for at least 2 hours. Try baking this easy banana bread with pecan nuts and enjoy it with a milkshake. Or why not transform it into an ice cream sandwich for a cool merienda?