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Amanda’s Banana Bread

  • Total Time: 0 hours


Units Scale
  • Butter, for greasing pan
  • 1 cup flour, plus more for pan
  • 3/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sugar
  • 1/2 cup peanut oil
  • 1/3 cup heavy cream
  • 1 tsp. vanilla
  • 1 egg plus 1 egg yolk
  • 1 cup chopped pecans (I crushed pecan halves with the handle of a knife to have small, crushed, and big chunks)
  • 3 very ripe bananas, mashed


  1. Heat oven to 350°. Grease a 9″ x 5″ x 2 ¾” loaf pan with butter and dust with flour; set pan aside. (or try a silicone pan, just buttered)
  2. In a large bowl, whisk together flour, baking soda, and salt; add chopped pecans; set aside.
  3. Whisk together sugar, oil, cream, vanilla, egg, and egg yolk in a medium bowl until smooth. Whisk in mashed bananas. Pour wet ingredients over dry ingredients and whisk until just combined.
  4. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60-65 minutes.
  5. Let cool for 30 minutes before slicing and serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 934.35 kcal
  • Sugar: 62.43 g
  • Sodium: 498.04 mg
  • Fat: 59.31 g
  • Saturated Fat: 13.43 g
  • Trans Fat: 0.12 g
  • Carbohydrates: 98.32 g
  • Fiber: 5.72 g
  • Protein: 8.99 g
  • Cholesterol: 111.26 mg

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