Banana Pecan Bread (recipe)

This banana nut bread recipe is crispy around the edges, more moist and dense than the other banana bread recipe I posted. Some like it light and fluffy, some dense and moist. 

2C flour

1 tsp baking soda

1/4 tsp salt

Dash of cinnamon (optional)

1 stick of butter, room temperature 

3/4C brown sugar

2 eggs, beaten in separate bowl

4-5 medium overripe bananas 

2 handfuls chopped pecans

4 small loaf pans buttered

Sugar to sprinkle

Preheat oven to 350F. In a large plastic bowl whisk flour, baking soda and salt. (Optional: Add a dash of cinnamon). Set aside. 

In glass mixer bowl cream butter and brown sugar. Add beaten eggs with a spatula. Set aside. 

Mash bananas in small plastic bowl. (To ripen banana microwave in skin for 45 seconds using a fork to puncture the skin for air vents). Add bananas to wet mixture with a spatula. 

Fold wet mixture into flour mixture. Add chopped pecans. Stir until moist, do not over mix. 

Grease loaf pans with butter stick wrapper. Pour batter into 4 small loaf pans. (Optional: sprinkle sugar to gloss the top)

Bake all 4 loaf pans simultaneously for 35-40 minutes (or 60 min if one large 9x5 loaf pan). 

Cool for 10 minutes then release from pans and set on wire rack.