Banana Pecan Loaf

Welcome to my new cooking blog. I will be using this public forum to store & keep track of the food that comes out of my kitchen, and share with like-minded individuals at the same time.

It is a very snowy day here in South-Eastern Ontario. What better mischief to get up to than baking! After checking my pantry and supplies, I find that I have all the ingredients for a couple of Banana Pecan Loaves…one for right now and one for next week…that is, if the midnight mouse doesn’t find it. 😉

This recipe is a family favourite, and very comforting on a snowy afternoon. The hard part is waiting for it to cool!

It slices up like a dream…

If there are any leftovers that may be going a bit dry, I have used slices of this loaf for a decadent French Toast…but that is an adventure for another time.

Please drop me a line if you decide to bake a loaf for yourself. Let me know how it turned out!

Banana Pecan Loaf

This recipe makes one (1) loaf; but it is easily doubled, as I did here. Make sure that you let the bananas ripen to the very speckled, fragrant stage for the best flavour. {Source:  The Complete Canadian Living Baking Book}

  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed very ripe bananas (approx 2 large bananas)
  • 1 cup packed brown sugar
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup chopped pecans


  • 1/4 cup icing sugar
  • 1 tbsp milk


  1. Preheat oven to 350F;
  2. Generously grease a 9″ x 5″ loaf pan;
  3. In a large bowl, whisk together flour, baking powder, baking soda & salt. In separate large bowl, whisk together bananas, brown sugar, sour cream, oil, eggs & vanilla; scrape over dry ingredients. Sprinkle with pecans; stir just until combined.
  4. Scrape into prepared pan; smooth top. Bake in centre of the oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 15 minutes. Remove from pan; let cool. (Make ahead: Wrap in plastic wrap & store at room temperature for up to 3 days or over-wrap in heavy-duty foil & freeze for up to 2 weeks.)


  1. In bowl, whisk icing sugar with milk until smooth. Brush over top of loaf. Let stand until set, about 30 minutes.

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