Prep Time: 15 minutes | Cook Time: 60 minutes
- 1/2 cup butter, room temperature
- 1 cup brown sugar, lightly packed
- 2 eggs
- 4 overripe bananas, mashed
- 1 tbs vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup pecans, chopped
- 1/4 cup pecan, halves
Preheat oven to 325 F. Grease a 9 x 5 loaf pan and set aside.
Cream together butter and sugar.
Beat in eggs, mashed bananas, and vanilla extract. Set aside.
In a separate bowl, combine flour, salt, baking powder, cinnamon, and nutmeg.
Slowly add flour mix into butter mix.
Stir in chopped pecans.
Pour batter into prepared loaf pan. Place the pecan halves on top of the loaf.
Bake until loaf passes the toothpick test, about 1 hour.
Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Want to really capture the spirit of fall? Try this with 1 tsp pumpkin pie spice in place of the nutmeg.