This banana bread is super moist and delicious, with a slightly sweet and crunchy cinnamon pecan topping that takes this quick bread to the next level. If you like, bake it in smaller loaf pans to give as gifts or freeze. Servings listed are for 1 9-inch loaf.
1/2teaspoonsalt (increase to 3/4 teaspoon if using unsalted butter)
1cuppecans, chopped and lightly toasted
For The Topping
1/2 cupbrown sugar
1/2cupchopped pecans or walnuts, lightly toasted
1pinchsalt if using unsalted butter (otherwise omit)
MAKING THE BREAD
Preheat oven to 350° F (175° C). Grease a large loaf pan or mini loaf pans if using.
In a mixing bowl cream together butter and sugar. Add the eggs, mashed bananas, vanilla extract, cinnamon, and buttermilk. Mix well.
In a separate bowl sift together the flour, baking soda, baking powder, and salt. Add to the dry mixture to the wet banana mixture and stir gently to combine.
Once combined add the nuts. Be careful to not overmix and then pour banana bread batter into your loaf pan or pans.
Baking times will vary depending on the size of the pans used. If using a 9 x 5 x 3-inch loaf pan Bake for 50-60 minutes or until a toothpick comes out clean. Shorter times will be required for smaller pans. While the bread is baking prepare the topping.
MAKING THE TOPPING
Heat your broiler with an oven rack moved to the top.
In a small saucepan over medium-low heat melt the butter with the sugar and cinnamon. Allow to come to a simmer and stir until all the sugar is dissolved and the mixture bubbles and thickens. About 2-3 minutes. Turn off the heat and mix in the nuts.
With a toothpick or fork poke holes along the top of your baked bread so the topping will seep into the bread. Pour over the top of the banana bread and with a butter knife, spread evenly to coat.
Place the bread under the broiler for 1 minute. Remove from the oven and allow to cool at room temperature.