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Caramel Pecan Banana Bread

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This caramel pecan banana bread is a moist, decadent twist on classic banana bread, featuring gooey caramel swirls and crunchy toasted pecans. It’s easy to make and perfect for brunch, breakfast, or a cozy snack.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 1/4 cups)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (canola or melted coconut oil also works)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup whole milk (or dairy-free milk)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 3/4 cup chopped pecans, lightly toasted
  • Extra caramel sauce for drizzling (optional)
  • Handful of whole pecans for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy lifting.
  2. Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Set aside to cool.
  3. In a large bowl, mash the ripe bananas until mostly smooth.
  4. Add eggs, oil, granulated sugar, brown sugar, milk, and vanilla extract to the bananas. Whisk until well combined.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
  6. Gently fold dry ingredients into wet mixture using a spatula, mixing just until no streaks of flour remain.
  7. Reserve a small handful of pecans for topping and fold the rest into the batter.
  8. Pour half the batter into the prepared loaf pan. Drizzle half the caramel sauce over the batter and swirl lightly with a butter knife. Add remaining batter and swirl in the rest of the caramel. Top with reserved pecans.
  9. Bake for 55-65 minutes, or until a skewer inserted into the center comes out mostly clean (a little sticky caramel is fine). Tent with foil if the top browns too quickly.
  10. Let the loaf cool in the pan for 10 minutes, then lift out onto a wire rack to cool for at least 30 minutes before slicing.
  11. Drizzle with extra caramel sauce and garnish with whole pecans if desired. Slice and serve warm or at room temperature.

Notes

Use super-ripe bananas for best flavor. Don’t overmix the batter to keep the bread moist. Swirl, don’t stir, the caramel for gooey pockets. Toasting pecans enhances their flavor and crunch. Let the loaf cool before slicing for best texture. Store at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for up to 2 months.

Nutrition

Keywords: banana bread, caramel, pecan, brunch, easy loaf, sweet bread, breakfast, snack, dessert, homemade, quick bread

Find it online: https://jodierecipes.com/caramel-pecan-banana-bread-recipe-best-easy-loaf-for-brunch/