Banana Pecan Bread

Fall is in the air and it's time to take the bull by the horns and bake some Banana Pecan Bread. These little loaves are packed full of flavor and are great for breakfast, brunch or late night munchies! You can even deliver them to your friends during the holidays. I can't wait, let's get started!

Banana Pecan Bread -

Preheat oven to 350 degrees. Melt 1-1/2 sticks of butter and let cool. Lightly spray two 8 x 4 loaf pans with non-stick cooking spray.

In a large bowl, combine the 2 cups of all-purpose flour, 1-1/2 teaspoons of baking soda, and 1/2 teaspoons salt; set aside.

Mash 2 over-ripe bananas with a fork in a small bowl so they still have a bit of texture; set aside.

Using an electric mixer fitted with a wire whisk, whip 2 other over-ripe bananas and 1 cup of sugar together for a good 3 minutes; you want a light and fluffy banana cream.

Change mixer to batter paddle and add the melted butter, 2 room temperature eggs, and 1 teaspoon pure vanilla extract; beat well and scrape down the sides of the bowl.

Mix in the dry ingredients just until incorporated.

Fold in 1/2 cup chopped pecans...

... and the mashed bananas with a rubber spatula.

Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Talk about make your home smell gooooooood while it's baking! Bake for about 1 hour, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; it's normal. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Serve with a light dusting of confectioners' sugar.