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

Units Scale

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)

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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.