Description
Pecan Banana Bread is a moist and flavorful quick bread made with ripe bananas and crunchy toasted pecans. Perfect for breakfast, snacks, or dessert, this loaf delivers comfort and taste in every slice.
Ingredients
Units
Scale
- 3 ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted or softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup chopped pecans, toasted (reserve some for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in most of the chopped pecans, reserving some for topping.
- Pour the batter into the prepared loaf pan and sprinkle reserved pecans on top.
- 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 before slicing.
Notes
- Use overripe bananas with brown spots for the best flavor and moisture.
- Toasting pecans enhances their flavor but is optional.
- Do not overmix the batter to keep the bread light and tender.
- Great for freezing—wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg