I’ve made a lot of Banana Nut Bread with Pecans Recipe in my kitchen, but there’s something about this Banana Nut Bread with Pecans that feels extra special. The moment I sliced it, the warm aroma of bananas and toasted pecans filled my kitchen, and I couldn’t resist a little taste straight from the pan.
I love how moist and tender it turns out every single time. The pecans add a lovely crunch that makes each bite even more satisfying. Let me walk you through how I make this crowd-pleasing bread step by step. If you enjoy sweet treats, you might also like the Peanut Butter and Jelly Cookies Recipe—it’s a fun twist for snack time.
Ingredients
Here’s what I use to make my perfect banana nut bread. Each ingredient has a purpose, and I’ll share my little tips along the way.
- 1 cup mashed ripe bananas (about 2–3 bananas) – I always use very ripe bananas with brown spots for maximum sweetness.
- 1/2 cup unsalted butter, melted – Butter adds richness; I prefer unsalted so I can control the saltiness.
- 3/4 cup granulated sugar – You can slightly reduce if you like it less sweet.
- 2 large eggs – Room temperature eggs blend better and give a fluffier texture.
- 1 teaspoon vanilla extract – Enhances the banana flavor beautifully.
- 1 1/2 cups all-purpose flour – Make sure it’s fresh; old flour can make the bread taste flat.
- 1 teaspoon baking soda – Helps the bread rise perfectly without leaving a metallic taste.
- 1/2 teaspoon salt – Balances the sweetness and brings out the banana flavor.
- 1/2 teaspoon ground cinnamon (optional) – Adds a subtle warmth and depth.
- 1 cup chopped pecans – I toast them lightly for extra crunch and nutty flavor. If you love rich flavors, the Pumpkin Rum Cake Recipe is another dessert that brings a cozy touch to any gathering.
Note: several serving
Variations
You can make this bread your own by swapping ingredients or adding a twist:
- Dairy-Free: Use coconut oil or plant-based butter instead of regular butter.
- Sugar-Free: Swap granulated sugar with maple syrup or coconut sugar.
- Add-ins: Chocolate chips, shredded coconut, or dried cranberries can make it extra special.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Cooking Time
Here’s how long you’ll spend preparing this bread:
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
These are the tools that make this recipe simple:
- Mixing bowls – For combining wet and dry ingredients separately.
- Wooden spoon or spatula – To fold ingredients gently without overmixing.
- Loaf pan – For shaping the banana bread evenly.
- Measuring cups and spoons – To ensure the recipe comes out perfectly.
- Cooling rack – Keeps the bread from getting soggy as it cools.
How to Make Banana Nut Bread with Pecans Recipe?
Prepare the Bananas and Wet Ingredients
Mash the ripe bananas in a bowl until smooth. Then mix in melted butter, sugar, eggs, and vanilla extract until fully combined. I always taste the mixture here; it’s like a sneak peek of how delicious the bread will be.
Combine the Dry Ingredients
In another bowl, whisk together flour, baking soda, salt, and cinnamon. Make sure there are no lumps, so your bread has an even texture. I like sifting the flour to keep the crumb light.
Mix Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make the bread tough, so I stop as soon as the flour disappears.
Add the Pecans
Stir in the chopped pecans, reserving a few to sprinkle on top. Toasting the pecans beforehand brings out a richer flavor and crunch.
Bake the Bread
Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. I always check 5 minutes before the timer to avoid overbaking.
Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy. I love slicing it warm with a pat of butter or a drizzle of honey.
Additional Tips for Making this Recipe Better
From my experience, these tweaks make a big difference:
- I always toast the pecans lightly in a dry pan to enhance the flavor.
- Use very ripe bananas; underripe ones can make the bread dense.
- Don’t overmix the batter; it keeps the bread soft and fluffy.
- I like adding a pinch of cinnamon or nutmeg for extra warmth.
- A few chocolate chips on top before baking add a fun surprise.
How to Serve Banana Nut Bread with Pecans?
Serving this bread is half the fun. I like to slice it thick and serve it warm with a smear of butter or cream cheese. For a visually appealing touch, sprinkle a few extra toasted pecans on top. It’s perfect for breakfast, an afternoon snack, or even dessert with a scoop of vanilla ice cream.
Nutritional Information
Here’s a rough idea of what you get per slice:
- Calories: 220 – The perfect energy-boosting snack.
- Protein: 4g – From eggs and pecans, keeps you satisfied.
- Carbohydrates: 35g – Mostly from bananas and sugar for a natural sweetness.
- Fat: 9g – From butter and pecans, giving richness and texture.
Make Ahead and Storage
Storing
This bread stays fresh at room temperature for 2–3 days if wrapped tightly in plastic or foil. I always slice a piece when it’s fresh and store the rest to enjoy over a few days.
Freezing
Banana bread freezes beautifully. I wrap it in plastic wrap and foil, then freeze for up to 3 months. When I want a slice, I just thaw it at room temperature or toast it lightly.
Reheating
I like warming my slice in the oven or microwave for 20–30 seconds. It brings back that fresh-baked aroma and makes the butter melt perfectly.
Why You’ll Love This Recipe?
Here’s why this Banana Nut Bread with Pecans is a winner:
- It’s easy to make – Just mash, mix, bake, and enjoy. I love that it requires minimal effort.
- Moist and flavorful – The ripe bananas and pecans give every bite a perfect texture.
- Versatile – Great for breakfast, snacks, or dessert. I’ve even served it at brunch with coffee.
- Customizable – You can easily swap ingredients or add chocolate, spices, or dried fruit.
- Crowd-pleaser – Every time I bring this to gatherings, it disappears fast.
Banana Nut Bread with Pecans Recipe
Ingredients
Method
- Mash the ripe bananas in a bowl until smooth. Then mix in melted butter, sugar, eggs, and vanilla extract until fully combined. I always taste the mixture here; it’s like a sneak peek of how delicious the bread will be.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon. Make sure there are no lumps, so your bread has an even texture. I like sifting the flour to keep the crumb light.
- Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make the bread tough, so I stop as soon as the flour disappears.
- Stir in the chopped pecans, reserving a few to sprinkle on top. Toasting the pecans beforehand brings out a richer flavor and crunch.
- Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. I always check 5 minutes before the timer to avoid overbaking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy. I love slicing it warm with a pat of butter or a drizzle of honey.
Notes
- I always toast the pecans lightly in a dry pan to enhance the flavor.
- Use very ripe bananas; underripe ones can make the bread dense.
- Don’t overmix the batter; it keeps the bread soft and fluffy.
- I like adding a pinch of cinnamon or nutmeg for extra warmth.
- A few chocolate chips on top before baking add a fun surprise.
