For best results, use very ripe bananas with plenty of brown spots. Roasting the pecans brings out their flavor and adds a delightful crunch. The coconut extract is optional, but it enhances the banana flavor beautifully. Store cooled loaves in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Roasted Pecan Banana Bread Loaves
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PREP TIME25 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs
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SERVING16 People
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VIEWS143
Elevate your baking with these delightful mini banana bread loaves, studded with the rich, nutty flavor of roasted pecans. A hint of coconut extract enhances the natural sweetness of the bananas, creating a moist and unforgettable treat perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol31 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium202 mg
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Sugar15 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 275 degrees F (135 degrees C). Spread pecans onto a rimmed baking sheet. (5 minutes)
02
StepToast 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. (60 minutes)
03
StepIncrease the oven temperature to 350 degrees F (175 degrees C). Spray two 4-compartment mini loaf pans with cooking spray. (5 minutes)
04
StepIn a medium bowl, whisk together toasted pecans, flour, baking soda, baking powder, and salt. (5 minutes)
05
StepIn a large bowl, mix mashed bananas, sugar, butter, eggs, lemon juice, vanilla, and coconut extract with a fork or an electric mixer on low speed until well combined. Gradually stir in the flour mixture until just incorporated. Be careful not to overmix. (10 minutes)
06
StepPour batter into the prepared mini loaf pans, filling each one about 3/4 full. (5 minutes)
07
StepBake 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 completely. (35 minutes)
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RECIPE REVIEWS
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Rene Johnston
Mar 2, 2025My loafs sunk in the middle. What did I do wrong?
Wilfredo Hickle
Feb 15, 2025These were a hit! My family loved the subtle coconut flavor.
Darien Runolfsdottir
Dec 25, 2024The roasted pecans made all the difference. So much better than raw!
Marley Wintheiser
Nov 22, 2024I substituted applesauce for half the butter and they were still delicious and moist!
Lilly Hansen
Sep 6, 2024Didn't have mini loaf pans so I used a muffin tin. They were so cute!
Marcelina Kuvalis
Jun 20, 2024I added some cinnamon and it was amazing!
Bernard West
Apr 25, 2024A perfect way to use up those overripe bananas.
Gianni Gusikowski
Mar 8, 2024I didn't use coconut extract and it was still delicious!
Graham Shields
Feb 5, 2024Doubled the recipe to make a larger loaf. Worked perfectly, just needed to bake it longer.
Remington Spencer
Dec 28, 2023Make sure to check the pecans frequently or they'll burn.