Grand Central Market + 3-Minute Banana Pecan Bread


Why was it that I waited this long to come here? The whispers I hear of this amazing foodie-heaven revamped 1917 LA’s first and largest open air market finally urged me to visit downtown and check it out.

grand central

Besides the fabulous market itself populated with ethnic food booths, produce stands, flower carts, and a nonstop flow of people on the hunt for something tasty, what caught my attention was the obvious transformation this beloved grand central market is undergoing right now. The new replacing the old, the trendy dominating the classic. This place called Eggslut serving up $9 poached eggs in glass jars with potato purée and toasted crostini had lines wrapped around the entire shop. And then there is Tacos Tumbras a Tomas greeting its customers with neon signs and serving up generously sized tacos at $2.50. Deeper into the market you have Belcampo Meat Co cooking up delicious duck sliders and Thai flavored Sticky Rice, an old Thai joint satisfying visitors with Panang Beef Curry and Thai Iced Tea.

grand central alleysgrand central coffeebelcampo eatsbelcampo sliderchips and grand central

The stark contrast of the new against the old made me wonder what the market would look like a few years from now. Would people love the new market or reminisce the old vibe? All I knew was that I needed to embrace everything that the market is.

I went home and made the easiest and tastiest 3-minute (hands-on cooking time) banana pecan bread with my ripened bananas.

banana bread

3-minute Banana Pecan Bread


  • 3 medium ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1/2 cup coarsely chopped pecans
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour


  1. Preheat the oven to 350°F.
  2. Use a wooden spatula and mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, vanilla, baking soda and salt.
  3. Add flour into the bowl and mix. Add pecans. Mix until well incorporated.
  4. Pour mixture into a buttered 3x9 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.


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