Pecan Banana Bread is a delightful twist on a classic recipe, combining the natural sweetness of ripe bananas with the nutty crunch of pecans. This moist and flavorful bread is perfect for breakfast, a snack, or even dessert. With its rich aroma and comforting taste, it’s a treat that everyone will love.
Why You’ll Love This Recipe
- Perfect Texture: The combination of moist banana bread and crunchy pecans creates a satisfying bite.
- Easy to Make: A straightforward recipe that requires simple, everyday ingredients.
- Great Use for Ripe Bananas: Perfect for bananas that are a little too ripe to eat.
- Versatile: Enjoy it plain, toasted with butter, or as a base for other toppings.
- Freezer-Friendly: Make a loaf ahead and freeze it for later!
Ingredients
- Ripe bananas, mashed
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter, melted
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Chopped pecans
- Optional: Cinnamon or nutmeg for added warmth
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Prepare the wet ingredients: In a large bowl, mash the bananas. Stir in melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and optional spices like cinnamon or nutmeg.
- Combine the mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
- Add the pecans: Gently fold in chopped pecans, reserving some for topping if desired.
- Pour into the pan: Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle reserved pecans on top for garnish.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10–15 minutes
Variations
- Nut Substitutions: Swap pecans for walnuts or almonds if preferred.
- Add-Ins: Incorporate chocolate chips, dried cranberries, or shredded coconut for extra flavor.
- Spiced Up: Add a pinch of ground cloves or ginger for a warm spice blend.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Mini Loaves: Divide the batter into mini loaf pans for individual servings.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap the bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Toast slices in the oven or microwave for a warm, fresh-baked feel.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, thaw them completely and drain any excess liquid before mashing.
2. What if I don’t have pecans?
You can substitute with other nuts like walnuts, almonds, or hazelnuts, or omit them entirely.
3. How ripe should the bananas be?
The bananas should be very ripe with brown spots for maximum sweetness and flavor.
4. Can I make this recipe vegan?
Yes, substitute eggs with flax eggs and butter with a plant-based alternative.
5. Can I reduce the sugar in this recipe?
You can reduce the sugar slightly, but keep in mind it may alter the texture and sweetness.
6. How do I prevent my bread from becoming dry?
Ensure your bananas are ripe and measure the flour accurately to avoid a dry loaf.
7. Can I double the recipe?
Yes, simply double the ingredients and use two loaf pans.
8. What’s the best way to mash bananas?
Use a fork, potato masher, or even a hand mixer for smooth and consistent results.
9. Why did my bread sink in the middle?
This could be due to overmixing the batter or underbaking. Make sure to test doneness with a toothpick.
10. Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a muffin tin and bake for 18–22 minutes.
Conclusion
Pecan Banana Bread is a timeless recipe that’s both comforting and versatile. Its moist texture, rich banana flavor, and crunchy pecans make it a treat for any time of the day. Whether you enjoy it as-is, with a dollop of butter, or dressed up with additional toppings, this bread is a guaranteed hit. Make a loaf today and savor the goodness!
Print
Pecan Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
This Pecan Banana Bread is a moist and fluffy loaf filled with crunchy pecans and the sweet flavor of ripe bananas. Perfect as a breakfast treat, afternoon snack, or dessert, this easy-to-make recipe will quickly become a family favorite.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/3 cup (80ml) sour cream or plain yogurt
- 1 cup (100g) chopped pecans (plus extra for topping)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
- Add the Wet Ingredients:
- Beat in the eggs, one at a time, then stir in the vanilla extract, mashed bananas, and sour cream until well combined.
- Combine the Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped pecans.
- Fill the Loaf Pan:
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chopped pecans over the batter.
- Bake the Banana Bread:
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Slice and enjoy with butter, honey, or on its own!
Notes
- Use overripe bananas for the best flavor and sweetness.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Add chocolate chips or raisins for a fun variation.
Your email address will not be published. Required fields are marked *