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Banana Nut Bread with Pecans Recipe
Ash Tyrrell

Banana Nut Bread with Pecans Recipe

I’ve made a lot of banana bread 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.
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Prep Time 15 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the chopped pecans, reserving a few to sprinkle on top. Toasting the pecans beforehand brings out a richer flavor and crunch.
  5. 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.
  6. 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.