Caramelized Pecan Banana Bread

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I think I’ve fully adjusted to living in the bay area. It took a month, but I’m pretty sure I’ve got a good chunk of it down.
–I love being able to walk from my apartment to go shopping, the post office, the grocery store, or grab dinner.
–The radio stations in my car are set to Nor Cal stations.
–I actually go out to bars here every once in a while because I love the crowd (not to drink, though. I’m pretty much a grandma. And by crowd, I mean my DB’s classmates).
–I bring a sweater or scarf with me everywhere because no matter how hot it looks outside, that breeze will kill you.

But the things I’ll never get used to?
–Calling the BART just plain ol’ BART.
–Worrying about parking everywhere I go.
–Seeing Giants gear everywhere instead of my dear Lakers.
–The word “hella.”
–My nearest Nordstrom Rack & Forever 21 are a half hour drive away from me.

I’m sure there’s plenty to add to both lists, but let’s talk about this banana bread.

This banana bread was delightful. The caramelized pecans really did add a sweeter crunch to the bread. In retrospect, I probably should have added some kind of streusel on top. Banana bread is just ten times better with a topping. The bread was sweet without being overly sweet, heavy without being too dense, and about as moist as can be. I’d recommend adding a touch of cinnamon next time I make these. From What Katie’s Baking.

  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Caramelized Pecans:

  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1 cup pecan halves
  • 2 tablespoons ground cinnamon
  1. Preheat the oven to 350°F. Grease two medium loaf pans or one large loaf pan.
  2. For the caramelized pecans: Melt the tablespoon of butter over medium heat. Add the sugar, pecans, and cinnamon, and mix until evenly coated. Set aside and let cool.
  3. For the banana bread: Mix together the sugar and butter. Add eggs and stir. Add bananas, buttermilk and vanilla, beating until smooth. Stir in flour, baking soda and salt just until moistened. Add in the nuts. Pour into prepared pans.
  4. Bake smaller loaves for about 1 hour, large loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.




  1. says

    just wait until basketball season starts, and you see the warriors ads on BART… like the one that says: “love they neighbor, unless they neighbor is a laker”

    not ok. i’ve been in the bay for nearly 7 years and that’s definitely one thing i’ll never get used to!

    welcome to the bay & go bears! :)

  2. Anonymous says

    hey kim whatever happened to your dog? did someone in your family end up taking care of him for you or did u have to give him up? thanks

  3. Anonymous says

    these look so good. i luv your blog. what happened to your form spring? would luv to see photos of your new kitchen. … Angela

  4. says

    Welcome to the Bay Area! I grew up here and live in SF, you are going to love it here! Whatever you do, just don’t call San Francisco “San Fran” :)

    PS: Big fan of your baking!

  5. Elisa says

    Thanks so much for the recipe! I made like one month ago and it was perfect, the bread was soft and fluffy. Yesterday I made again because my husband was asking to me, and it was not so good, like chewy and not fluffy, can you tell me wan could be me mistake??? I think I made everything the same, no changes…. Thanks! Blessings!

  6. says

    I made this yesterday, I took your advise and made a basic pecan struesel . I was wonderful ! I made one regular size loaf and 4 minis to send home with closest friend. There was none for my breakfast this morning. Guess I’m gonna have to make some more. Thank you

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