Servings: Makes 8 servings (16 slices)
- 2 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 3 ripe bananas , mashed (1 1/2 cups)
- 1/4 cup whole milk
- 1/2 cup honey
- 1 tablespoon vanilla
- 1 stick butter , softened
- 1/2 cup sugar
- 2 eggs
- 1 cup toasted pecans
Preheat oven to 350°F. Grease a 9" x 5" loaf pan and line the bottom with parchment or waxed paper. Sift together 2 1/2 cups flour, baking powder, salt, and baking soda; set aside. In a small bowl, combine bananas, milk, honey, and vanilla. Set aside.
In the bowl of a mixer, beat butter and sugar at medium speed until fluffy. Beat in eggs, one at a time. Reduce speed to low and alternately add flour mixture and banana mixture, beginning and ending with flour. Beat just until blended. In a small bowl, combine nuts with remaining one tablespoon flour and mix well; add to batter. Pour into prepared pan. Bake until a toothpick inserted in center of bread comes out clean, about 1 hour 10 minutes. Cool on a wire rack 10 minutes.
Run a knife around inside rim of pan to remove bread, peel off paper from bottom, and cool completely on a wire rack.