A moist banana bread enhanced with crunchy pecans and sweet peanut brittle for a rich, textured twist on a classic loaf. This comforting bake balances soft crumb with caramelized crunch.
Total Time:1 hour 15 minutes
Yield:8-10 slices
Ingredients
Ripe bananas
All-purpose flour
Brown sugar
Granulated sugar
Unsalted butter
Eggs
Milk
Vanilla extract
Baking soda
Salt
Chopped pecans
Peanut brittle (crushed)
Instructions
Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
In a large bowl, mash the bananas until smooth.
In another bowl, whisk melted butter, brown sugar, and granulated sugar until combined, then add eggs, milk, and vanilla extract.
Stir the mashed bananas into the wet mixture.
In a separate bowl, combine flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in chopped pecans and most of the crushed peanut brittle, reserving some for topping.
Pour the batter into the prepared loaf pan and sprinkle remaining peanut brittle on top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Substitute walnuts for pecans if preferred.
Add chocolate chips for extra indulgence.
Swirl caramel sauce into the batter for added richness.
Use a mix of whole wheat and all-purpose flour for a more wholesome loaf.
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 2 months if needed.
Warm slices slightly before serving for best texture.
