I created this recipe for mini banana nut bread loaves with roasted pecans for my father. He loves bananas and pecans, so for his birthday this year, I baked mini banana-pecan loaves so he could enjoy one on his birthday and freeze the rest for later. The coconut extract really brings out the fresh banana flavor, trust me! It even intensifies the next day.

Ingredients

• ¾ cup chopped pecans
• cooking spray
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups very ripe, mashed bananas
• 1 cup white sugar
• ½ cup light butter, at room temperature
• 2 large eggs
• 2 tablespoons lemon juice
• 1 ½ teaspoons vanilla extract
• ½ teaspoon coconut extract

Directions

1. Preheat the oven to 275 degrees F (135 degrees C). Spread pecans onto a rimmed baking sheet.
2. Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch pecans carefully as they bake, as they burn quickly. Remove from the oven and cool to room temperature, about 15 minutes.
3. Increase the oven temperature to 350 degrees F (175 degrees C). Spray two 4-compartment mini loaf pans with cooking spray.
4. Combine toasted pecans, flour, baking soda, baking powder, and salt in a bowl.
5. Mix bananas, sugar, butter, eggs, lemon juice, vanilla, and coconut extract in a large bowl with a fork or an electric mixer on low speed. Stir in flour mixture until incorporated. Pour batter into the prepared loaf pans, filling each one about 3/4 full.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for 5 minutes before turning out onto a rack to finish cooling.