Directions

I think banana bread was the first thing I successfully bakes, because baking was never my ministry. By now I've made so many loaves I can do it in my sleep!

A note, when you oil your loaf pan, if all you have is Pam, sprinkle some flour in there too. You can also add in parchment paper to make it easy to lift out. That's my way!

*Note* Toss the chopped pecans in a medium heat pan for a few minutes, moving regularly to prevent them from burning.

1. Preheat oven to 350 degrees

2. In a medium size bowl, mash your bananas either with a masher or a fork

3. Add in butter, sugars, eggs, and vanilla and stir until just combined

4. In a separate bowl, add flour, baking soda, salt and cinnamon, whisk gently to combine

5. Make a well in your dry ingredients. Pour in your wet ingredients and stir until just combined, being careful not to over mix!

6. Gently fold in the toasted pecans

7. Pour the batter into a greased loaf pan and bake for 60 minutes or until a toothpick in the middle comes out mostly clean

8. Let cool for 15 minutes in the pan and then take out to rest on a rack