Banana Bread with Pecans

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This is THE BEST banana bread recipe I have made.. and I have made many. I do add a teaspoon or 2 of cininamon to my flour mixture since I love that flavor too. This recipe turns out so moist it's hard to not eat the entire loaf at one sitting. Bravo!!

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Very easy to bake and absolutely delicious! I love Tyler Florence´s recipes!

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A perfect recipe. I followed the recipe exactly as it is written and the result was a delicious, moist banana bread. I took the bread out of the oven five minutes early, so my bread baked in an hour and ten minutes.

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This is well beyond a five-star rating... Best darn banana bread I've ever baked or eaten. Baked the bread several times now and this morning used soften butter (left out over night for another cake recipe. My 3-year old grandson specifically requests the banana bread each visit and I bake a variety of breads and cakes. Thank you Chef Tyler Florence...

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Oh my goodness, oh my goodness (to quote a famous foodie! I cannot count how many banana bread recipes I have tried - finally found the one!!! I stumbled on this recipe searching to see if pecans were a good sub for walnuts in banana bread (I had a pound of pecans and no walnuts. Made 12 muffins instead of bread, and baked for 20 minutes. Followed the recipe exactly as written except for adjusting the baking time for muffins. My advice -- don't mess with the recipe, and don't over-mix after adding the dry ingredients.

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Great taste, however, after reading reviews, I lowered the temperature to 325 and checked at 1 hr and it was no done, so I put back for another 15 min and was a little wet in the middle. So I would follow directions next time. It is really, really great flavor.....

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I made this banana bread for the first time. I set the timer for 1 hour and it was already quite brown. Although it is delicious, it was overdone. I checked some other banana bread recipes, and I think that setting the oven at 325 is a good option. I would still check it at one hour!
Another thing I learned, is that toasting the nuts for a few minutes in the toaster oven on bake (325 makes the nuts less bitter and more flavorful and the texture of the nuts is nicer and not rubbery. I would definitely make this recipe again with the temperature/time modification.

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A strong basic recipe with room for individual modifications. Since I like my dessert breads to be on the denser and moister side, I added an extra egg. Also since I like a lot of flavor I added 1/4 tsp all spice to the dry ingredients. Lastly the cooking time - lots of folks have said an hour was plenty. Perhaps because of the extra egg, my cook time was 65 mins. Next time when the loaf has 15 mins left I'll tent with tin foil to keep the ends from becoming too over cooked. Overall a good recipe with room for personalization. Enjoy!

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AMAZING! I've never really been much of a banana bread eater, but lately I've been throwing away a lot of bananas. Decided to try this recipe and I think I'm addicted! The recipe is really easy to throw together. I did make a few minor changes: used salted butter instead of unsalted, used three 3x5 tin pans instead of one large pan. I also only cooked it for 1 hour, may do a little less next time because I like my baked goods underdone. Otherwise I followed the recipe exactly as it is laid out. Don't know why anyone would use any other banana bread recipe after trying this one! Eating leftovers as I type this!!!!

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Great recipe.... I've made it many times. I sometimes add chocolate pieces. Very yummy!