Preheat the oven to 360°F (180°C). Butter and flour the loaf pan. Turn it over the sink and pat it gently to remove the excess flour.
Bananas: Peel, mash them with a fork, and set them aside.3 bananas
Pecans: Chop the nuts and set them aside.½ cup (65 g) pecans
Dry ingredients: Mix the flour, baking powder, salt, and cinnamon in a medium bowl. Set them aside.1 ¾ cup flour + 2 tsp baking powder + ½ tsp cinnamon + ¼ tsp sea salt
Wet ingredients: Beat the eggs, sugar, oil, and vanilla extract in a large mixing bowl on medium-high speed for about 2 minutes. Add the mashed bananas.2 eggs + ¾ cup (150 g) granulated sugar + scant ½ cup (100 ml) oil + 1 tsp vanilla sugar
Add the dry mixture to the wet mixture and fold in gently using a spatula until just combined. Don’t overmix!
Fold in the pecans in just 2 or 3 movements.
Bake: Pour the batter into the prepared pan and bake the banana bread for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Cool: Let the bread cool in the tin for about 30 minutes. Transfer it to a wire rack to cool completely.
Serve: Sprinkle the bread with powdered sugar or ice it with a mix of powdered sugar and lemon juice (Note 4).