You might think that this is another banana bread recipe, but it’s definitely not! It’s the best one you’ll ever make. Soft crumb with some texture from the pecans, browned shiny top, pops of jammy blueberry inside, with hints of vanilla, cinnamon, and nutmeg. Perfection!
Preheat the oven to 175°C. Brush a small loaf pan with butter, generously sprinkle with flour, remove excess, and place in fridge.
Mash the banana well, add the melted butted, and beaten egg. Mix.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
Cut open the vanilla pod and scrape out the beans. Rub the vanilla beans into the sugar. If using vanilla extract, just whisk it with the egg.
Add the dry ingredients and the vanilla sugar to the wet ingredients, along with the chopped pecans and the blueberries. Mix just until combined.
Transfer the batter to the prepared load pan, top with the split banana and few pecans. Bake for 55-60 Minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, let it cook in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely. You can cut it while still a little hot, but it will be crumbly. Cut into slices and store in an airtight container. Enjoy!
Ingredients
Directions
Preheat the oven to 175°C. Brush a small loaf pan with butter, generously sprinkle with flour, remove excess, and place in fridge.
Mash the banana well, add the melted butted, and beaten egg. Mix.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
Cut open the vanilla pod and scrape out the beans. Rub the vanilla beans into the sugar. If using vanilla extract, just whisk it with the egg.
Add the dry ingredients and the vanilla sugar to the wet ingredients, along with the chopped pecans and the blueberries. Mix just until combined.
Transfer the batter to the prepared load pan, top with the split banana and few pecans. Bake for 55-60 Minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, let it cook in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely. You can cut it while still a little hot, but it will be crumbly. Cut into slices and store in an airtight container. Enjoy!