Pecan Banana Bread

Pecan Banana Bread is a rich, moist loaf that combines the natural sweetness of ripe bananas with the nutty crunch of toasted pecans. It’s perfect for breakfast, snacking, or even dessert. Each slice offers warmth, texture, and comforting flavors that are hard to resist.

Why You’ll Love This Recipe

This banana bread stands out for its incredibly tender crumb and satisfying crunch. It’s easy to prepare with simple pantry staples and delivers impressive results every time. The pecans not only provide texture but also a buttery, roasted depth that enhances the banana flavor beautifully.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe bananas (mashed)
• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon (optional)
• Unsalted butter (melted or softened)
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Chopped pecans (toasted for extra flavor)

directions

1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mash Bananas: In a large bowl, mash the bananas until smooth.
3. Mix Wet Ingredients: Add melted butter, sugars, eggs, and vanilla to the bananas. Whisk until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Mix Together: Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
6. Add Pecans: Stir in most of the pecans, reserving a few for topping.
7. Bake: Pour batter into prepared loaf pan. Sprinkle remaining pecans on top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Makes 1 loaf (about 10 slices)
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 15 minutes

Variations

• Add Chocolate Chips: Stir in semi-sweet or dark chocolate chips for a sweeter twist.
• Spiced Version: Add nutmeg or allspice with the cinnamon.
• Healthier Option: Replace some flour with whole wheat flour and reduce sugar slightly.
• Nut-Free: Omit pecans or use sunflower seeds for a crunch without nuts.
• Mini Loaves or Muffins: Divide batter into mini pans or muffin tins. Adjust baking time accordingly.

storage/reheating

Wrap cooled loaf tightly in plastic wrap or foil. Store at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months. Thaw overnight and warm slices in a toaster or microwave before serving.

FAQs

Can I use frozen bananas?

Yes, thaw completely and drain excess liquid before mashing.

Can I use oil instead of butter?

Yes, substitute equal parts vegetable or canola oil for butter.

How ripe should bananas be?

Very ripe with brown spots—the riper, the better for sweetness and moisture.

Can I use other nuts?

Yes, walnuts or almonds also work well in this recipe.

Why is my banana bread dense?

Overmixing the batter or using too much flour can make it dense. Mix gently and measure flour accurately.

Can I make it vegan?

Use flax eggs and plant-based butter or oil to make a vegan version.

Do I have to toast the pecans?

No, but toasting adds depth of flavor. It’s recommended but optional.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

Should I sift the dry ingredients?

Sifting isn’t necessary but helps prevent clumps and ensures even mixing.

What’s the best way to serve it?

Delicious as-is, or warmed with a pat of butter, cream cheese, or a drizzle of honey.

Conclusion

Pecan Banana Bread is a timeless classic with a nutty upgrade. Whether you enjoy it fresh from the oven or toasted the next day, this loaf is a cozy, flavorful treat that’s easy to make and loved by all. Try it once and it just might become your go-to banana bread recipe.

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