Too many quick bread recipes are dry, dense, heavy, and lackluster. Not this one. Using oil instead of butter insures a moist outcome, along with a high wet to dry ingredient ratio. This bread is balanced in flavor and really allows the bananas to shine through, with a pleasant crunch of the toasted pecan pieces. Enjoy it with coffee, tea, in a box, or with a fox, in a house, or with a mouse.
Moist Banana Bread:
3 Very ripe large bananas
1t Vanilla extract
15ml Spiced rum (or Cognac)
110g Vegetable oil
1/2 t cinnamon
150g All purpose flour
1t Baking soda
50g Toasted pecans, chopped (can substitute with walnuts)
Preheat your oven to 325F, about 160C. Butter a 9" loaf pan and put a sheet of parchment paper, cut to the size of the bottom of the pan, inside. Set aside.
Mash the bananas and cream them with the sugar, add the vanilla, rum, eggs 1 at a time, oil, and salt. In a separate bowl, mix the cinnamon, flour, and baking soda together, mix in the dry ingredients to the wet, just until incorporated, and then fold in the toasted pecans. Pour the mixture into the prepared loaf pan and bake until a toothpick inserted into the bread comes out clean, 1 hour - 1 hour and 15 minutes, roughly, depending on your oven.
Once it is baked through, remove the loaf pan from the oven and cool before demolding. Slice and enjoy!