This easy pecan banana bread is a moist and delicious treat loaded with ripe bananas and crunchy pecans. It's a breeze to make, perfect for using those overripe bananas.
This banana pecan bread boasts an incredibly soft crumb, making it an ideal breakfast, dessert, or snack. No fuss, just a classic banana nut bread recipe that'll make your baking a hit. Every bite is a mix of sweet bananas and nutty pecans, creating a delicious texture.
🍌Why will you love this recipe?
- Easy recipe for hassle-free baking.
- Overripe bananas solution: No food waste - this is a great way to use up those overripe bananas sitting on your counter.
- Moist and soft texture: Enjoy the best banana bread with pecans with an incredibly soft crumb that melts in your mouth.
- Versatile snack: Ideal for any time of the day – breakfast, afternoon snack, dessert, or quick pick-me-up.
- Overripe bananas for sweetness and moisture. The riper, the sweeter and more moist the bread. Choose soft ones with dark brown spots.
- Pecans: Adding pecans gives the banana pecan bread a satisfying crunch and a rich, nutty taste that perfectly complements the sweetness of the bananas.
- Alternatively, use walnuts, dry fruits, and dark or milk chocolate chips for a twist. Add extra pecans on top before baking for more crunch.
- Eggs: Two large eggs at room temperature eggs provide structure and a tender texture.
- All-purpose flour. I successfully baked this pecan banana bread using spelt flour.
- Oil: Using oil instead of butter in this recipe enhances moisture, resulting in a softer, more tender banana bread. I almost always use canola oil in baking, but another neutral-flavored oil like avocado or sunflower oil is fine. Don’t use olive oil for this recipe.
- Brown sugar or a mix of brown and granulated sugar for extra moist bread.
- Baking soda and baking powder.
- Salt, vanilla extract, and cinnamon enhance the flavor of this incredible banana pecan nut bread.
👩🏻🍳How to make pecan banana bread?
Mash bananas with a fork.
Chop the pecans.
Beat wet ingredients in a large bowl with an electric mixer.
Mix dry ingredients in a separate bowl.
Add the flour mixture to the wet mixture.
Add mashed bananas. Don't overmix.
Fold in the chopped pecans with a rubber spatula or a spoon.
Pour batter into the prepared loaf pan. You can add more pecan pieces on top of the bread.
Bake for 50-60 minutes until a toothpick inserted in the middle comes out clean. Let the loaf cool in the pan and then on a cooling rack. Sprinkle it with powdered sugar or glaze it.
Precision matters: For best results, I always recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure ingredients accurately.
Room temperature: Ensure all ingredients are at room temperature. This ensures better mixing and a smoother batter.
Immediate baking: Bake this quick bread with pecans and bananas immediately so the baking powder works well, and don't forget to preheat the oven and prep the baking tin before mixing.
Overripe bananas work best as they add natural sweetness and moisture. Speed up banana ripening by placing them in a paper bag in a warm area for a day or two. The peels release ethylene gas, promoting faster ripening within the bag.
If your bread turned out too dry or dense, it could be due to using too much flour, which often happens when measuring with cups, or if the bread was baked too long. A gummy texture in banana bread often occurs when the batter is overmixed, or the bread is underbaked.
Sure. Adjust the baking time accordingly since muffins typically bake faster than a full loaf. Start by checking for doneness around 20 minutes, inserting a toothpick into the center – when it comes out clean or with a few moist crumbs (not wet batter), the muffins are ready.
Room temperature: Wrap it lightly in a paper towel and keep it in an airtight container for about 3 days. If you want to keep it longer, refrigerate for up to a week.
Freeze the pecan banana bread. Wrap it in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be stored in the freezer for up to three months.
You can freeze the whole loaf (wrapped in plastic wrap and then in foil) or the individual slices. Freeze the pieces in a single layer on a baking sheet or plate. Once solid, wrap them in plastic or foil and place them in freezer bags or airtight containers.
Thaw at room temperature.
🥜More sweet treats with nuts
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
Moist Pecan Banana Bread
- Loaf pan 9 inches/ 22 cm
- Electric mixer or stand mixer
- 3 bananas overripe, Note 2
- ¾ cup pecans chopped, 75 g, Note 3
- 2 large eggs
- scant ½ cup oil neutral-flavored like canola, 3.5 fl. oz/100 ml
- ¾ cup brown sugar 150 g
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour 250 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon powdered sugar Note 4
- Preheat the oven to 350°F (180°C). Butter and flour the baking pan. Turn it over the sink and pat it gently to remove the excess flour.
- Prepare: Peel, mash the bananas with a fork, and set them aside. Chop the pecans and set them aside.3 bananas + ¾ cup pecans / 75 g
- Wet ingredients: Beat the eggs, sugar, oil, and vanilla extract in a large mixing bowl on medium-high speed for about 2 minutes until light and fluffy. Add the mashed bananas.2 large eggs + scant ½ cup oil / 100 ml + ¾ cup brown sugar/ 150 g + 1 teaspoon vanilla extract
- Mix dry ingredients: Mix the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl using a spatula until just combined. Don’t overmix!1 ¾ cup all-purpose flour / 250 g + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon cinnamon + 1 pinch salt
- Fold in the pecans in just 2 or 3 movements.
- Bake: Pour the batter into the pan and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 30 minutes, then transfer the bread to a wire rack to cool completely.
- Sprinkle with powdered sugar or ice the bread with a mix of powdered sugar and lemon juice (Note 4).1 teaspoon powdered sugar
- Measurements: I always recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results.
- Bananas: Use overripe bananas; the riper they are, the sweeter and riper the bread. Three bananas weighed about 14 oz (400 g) with their peel on. Unpeeled, I had about 10.5 oz (300 g).
- Nuts: Substitute pecans with walnuts or other nuts of your choice. You can also use dried fruits or chocolate chips instead or in addition to the nuts.
- Glaze: Mix ¾ cup (75 g) powdered sugar with 3-4 teaspoons of lemon juice, enough liquid to have a thick yet slightly pourable mixture. Pour it over the banana bread and let set.