Pecan banana bread is a deliciously moist and flavorful loaf packed with the natural sweetness of ripe bananas and the nutty crunch of pecans. This classic homemade treat is perfect for breakfast, a snack, or even dessert. With warm cinnamon and a hint of vanilla, each slice is rich, comforting, and bursting with flavor.
Why You’ll Love This Recipe
- Super moist and full of rich banana flavor
- Crunchy pecans add a delicious texture
- Simple ingredients and easy to make
- Perfect for breakfast, snacks, or dessert
- Freezes well for a make-ahead treat
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ripe bananas, mashed
- All-purpose flour
- Brown sugar
- Eggs
- Butter, melted
- Baking soda
- Baking powder
- Ground cinnamon
- Vanilla extract
- Chopped pecans
Directions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Mix wet ingredients: Add melted butter, eggs, brown sugar, and vanilla extract. Stir until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and a pinch of salt.
- Mix the batter: Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
- Fold in pecans to evenly distribute them throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool before slicing and enjoy!
Servings and Timing
- Servings: Makes 1 loaf (about 8-10 slices)
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
Variations
- Chocolate Chip Banana Bread: Add ½ cup of chocolate chips for a sweet twist.
- Maple Pecan Banana Bread: Replace brown sugar with maple syrup for extra depth of flavor.
- Walnut Swap: Use walnuts instead of pecans for a different nutty taste.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend.
- Spiced Banana Bread: Add nutmeg or allspice for a warm, cozy flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 1 week.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before eating.
- Reheating: Warm a slice in the microwave for 15 seconds or toast it for extra crispness.
FAQs
How ripe should the bananas be?
The riper, the better! Overripe bananas with brown spots add natural sweetness and moisture.
Can I use frozen bananas?
Yes, just thaw them first and drain any excess liquid before mashing.
Can I make muffins instead of a loaf?
Absolutely! Pour the batter into muffin tins and bake at 350°F (175°C) for 18-22 minutes.
Can I use oil instead of butter?
Yes, you can substitute melted butter with vegetable oil or coconut oil for a slightly different texture.
How do I prevent my banana bread from being too dense?
Avoid overmixing the batter, as this can make the bread heavy and tough.
Can I add a streusel topping?
Yes! Mix butter, flour, brown sugar, and cinnamon for a crunchy topping before baking.
How do I know when my banana bread is done?
Insert a toothpick into the center—if it comes out clean, it’s ready!
Can I make this banana bread vegan?
Yes! Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and replace butter with coconut oil.
What can I serve with banana bread?
Enjoy it with butter, cream cheese, honey, or peanut butter for a delicious twist.
Why did my banana bread sink in the middle?
This can happen if the bread is underbaked or if the batter was overmixed. Be sure to bake until fully set.
Conclusion
Pecan banana bread is a timeless homemade treat that’s incredibly easy to make and packed with flavor. Whether you enjoy it warm with butter, toasted with honey, or straight from the loaf, it’s the perfect combination of sweet, moist, and nutty goodness. Try this recipe today and enjoy a comforting, homemade slice!
Print
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Breakfast, Dessert
- Cuisine: American
Description
This Pecan Banana Bread is a moist, flavorful loaf packed with ripe bananas, crunchy pecans, and a hint of warm cinnamon. Perfect for breakfast, a snack, or a sweet treat with coffee!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream or Greek yogurt
- 3/4 cup chopped pecans (plus extra for topping)
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- Prepare the Batter: In another bowl, beat butter and brown sugar until creamy. Add eggs one at a time, then mix in vanilla, mashed bananas, and sour cream.
- Combine & Add Pecans: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped pecans.
- Bake: Pour the batter into the prepared loaf pan and sprinkle extra pecans on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Store at room temperature for up to 3 days or refrigerate for a week.
- Add chocolate chips for a sweeter twist.
- Substitute pecans with walnuts or almonds if preferred.
Find it online: https://wowrecipesfood.com/pecan-banana-bread/
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