The best Banana bread with pecans and raisins recipe
A delicious banana bread recipe made better with the inclusion of pecan nuts and golden sultanas
Print Recipe
Ingredients
Banana bread:
- 55 gm 1/4 cup salted butter or unsalted butter (soft and at room temperature)
- 180 gms 3/4 cup sugar
- 2 large free-range eggs
- 1 tsp vanilla extract or essence
- 4 large ripe bananas roughly mashed
- 130 gms 3/4 cup golden sultanas or riains
- 50-60 gms 1/4 cup pecans, roughly chopped
- 200 gms 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Topping:
- One handful approx. ¼ cup of chopped pecans
- 2 Tbsp Coconut sugar or 1 ½ Tbs dark brown sugar muscovado or demerara
- ¾ tsp flaky sea salt Maldon
Instructions
- Preheat the oven to 180C or 350F.
- Line a 22 x 12cm loaf tin with baking/ parchment paper.
- Using an electric mixer or hand mixer or stand mixer, cream the butter and sugar until fluffy. Add the eggs one at a time ensuring they are fully mixed in before adding the next one.
- Add the vanilla, bananas, pecans, and sultanas and mix briefly to combine.
- Sift all the dry ingredients and mix these into the wet ingredients briefly to combine. Do not over-mix.
- Spread the batter into the prepared loaf pan and sprinkle the topping ingredients over the surface of the banana bread.
- Bake for 55 – 65 minutes until a knife comes out clean (if it’s a deep pan you may need to bake for a bit longer). For the best results loosely cover the banana bread with aluminium foil from about 10 minutes into the baking time to prevent the top of the bread from over browning. This will vary depending on your oven.
- remove and allow to cool slightly on a wire rack.
- Serve this bread slightly warm out of the oven, with lashings of salty butter melting in.
Notes
Store your overripe banans in the freezer so you always have them on hand. To thaw, leave them at room temperature or thaw on the defrost setting in your microwave.
Servings: 1 loaf