Loaded Banana Bread
Paula Deen's Loaded Banana Bread is the perfect recipe to use up your leftover ripe bananas. I know that banana bread is so cliche, but this is unlike any other banana bread you've tried. It's loaded with goodies to tempt even the pickiest taste buds. And toasty pecans take it over the top. This is one you must try!
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Servings: 10 servings
Calories: 354kcal
Ingredients
- 2 eggs
- 1/3 cup plain Greek yogurt
- 1/4 cup butter, melted
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups mashed ripe banana, about 4 medium bananas
- 1/2 cup raisins
- 1 cup chopped pecans, divided
Directions
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
- Whisk together the eggs, yogurt, melted butter, and vanilla in a large bowl until smooth. Stir in the flour, sugar, baking powder, salt, and baking soda until combined. Stir in the mashed banana, raisins, and 1/2 cup of pecans. Do not overmix.
- Spread the batter into the greased loaf pan. Sprinkle the remaining 1/2 cup of chopped pecans on top.
- Bake uncovered for 20 minutes then cover with foil and bake an additional 30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Cool for 10 minutes then remove from pan.
Notes
Slightly adapted from Paula Deen's Loaded Banana Bread recipe
Equipment
Nutrition Facts
Serving: 1 g | Calories: 354 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 4 g | Polyunsaturated Fat: 9 g | Cholesterol: 50 mg | Sodium: 332 mg | Fiber: 3 g | Sugar: 29 g
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