Monday, July 18, 2011

Sasha's Kitchen: Banana Pecan Bread

I love banana bread and pumpkin bread, but I am not into making either in the most unhealthy way possible, with lots of butter. I just can't enjoy it that way. The following banana bread recipe is perfect because it uses canola oil rather than butter, just like the majority of my muffin and bread recipes. The combination of bananas and pecans is stellar, and this bread makes a perfect snack anytime. A slice of it is the perfect way to start your morning! I made mine in my mini silicon bread molds that I got at Crate & Barrel.

Sasha's Banana Bread (makes 1 full size loaf or three mini loaves)
4 ripe bananas
1 cup of granulated sugar
1 cup vegetable oil
3 eggs
2 cups all purpose flour
1 1/2 baking soda
1 tsp cinnamon
1/2 tsp Kosher salt
1/3 cup chopped pecans

Preheat the oven to 325 and prepare your molds. Mash the bananas using a food processor. In a mixer, on the lowest speed, combine the sugar, oil and eggs. Slowly add the dry ingredients until fully mixed. Mix in the bananas until combined, and stir in the pecan choppings. Pour the batter into your molds and bake until a toothpick comes out clean - this took about 45 minutes for the mini molds, but might take between and hour and an hour and a half for a full sized loaf. Allow to cool before un-molding and slicing. You can make larger batches and freeze, as well. 



  1. I can smell that from here! Delish.

  2. The bread looks wonderful. :)

  3. Banana bread is so popular, I have yet to meet someone that doesn't like it. It's great that you were able to cut out all the butter. I am sure that lets more of the natural flavors come through-Thanks for sharing. Yum!

  4. Oh how delicious! I can't believe I wasn't a follower until now, I love your blog! xoxo

  5. Oh wow - this sounds amazing! And I love the oil substitution for the butter =)


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