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    Home » Recipes » Sweet Recipes » Cakes, Cheesecakes, Pies

    Moist Pecan Banana Bread

    Published by: Adina January 15, 2024 · Last modified: January 22, 2025 Leave a comment
    Jump to Recipe

    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. 

    sliced banana nut bread on a white porzellan platter.

    Enjoy the sweet taste of bananas and simple ingredients in this homemade banana pecan bread. This soft loaf is perfect for any time of the year and makes the best use of overripe bananas.

    Do you have more overripe bananas on the counter? Try our delicious Banana Bread without Baking Soda, Banana Carrot Muffins, Pumpkin Banana Muffins, or Banana Muffins with Nutella.

    Jump to:
    • Recipe ingredients 
    • How to make pecan banana bread?
    • Tips
    • Recipe FAQs
    • Storage
    • More sweet treats with nuts
    • 📖 Recipe
    • 💬 Comments

    Recipe ingredients 

    labeled ingredients for baking banana bread with pecans and brown sugar.

    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.

    • Alternatively, use walnuts, dry fruits, and dark or milk chocolate chips for a twist. Add extra pecans on top before baking for more crunch. Make this Raisin Banana Bread with walnuts, too.

    Eggs: Two large eggs at room temperature eggs.

    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. Try this spicy Boiled Pineapple Fruit Cake, too.

    See the recipe card for complete information on ingredients and quantities.

    How to make pecan banana bread?

    mashing bananas with a fork on a blue plate.

    Mash bananas with a fork.

    chopping pecan nuts on a wooden cutting board.

    Chop the pecans.

    beaten eggs and sugar for cake in a bowl.

    Beat wet ingredients in a large bowl with an electric mixer.

    mixing flour, baking powder and soda in a white bowl with a spoon.

    Mix dry ingredients in a separate bowl. 

    adding dry ingredients to wet ingredients to make quick bread batter.

    Add the flour mixture to the wet mixture.

    batter for making banana bread in a large bowl.

    Add mashed bananas. Don't overmix.

    folding pecans into banana bread batter with a rubber spatula.

    Fold in the chopped pecans with a rubber spatula or a spoon. 

    unbaked banana bread batter in a loaf pan.

    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.

    Tips

    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.

    Recipe FAQs

    Can I use regular bananas instead of overripe ones?

    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.

    Why is my banana bread dry or gummy?

    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.

    Can I make muffins?

    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. 

    Storage

    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.

    two slices of banana bread with pecan nuts.

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    📖 Recipe

    slices of pecan banana bread close up.

    Moist Pecan Banana Bread

    Moist pecan banana bread, loaded with ripe bananas and crunchy pecans – a breeze to make and perfect for those overripe bananas!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 55 minutes minutes
    Servings: 14 slices
    Calories: 247kcal
    Author: Adina

    Equipment

    • Loaf pan 9 inches/ 22 cm
    • Electric mixer or stand mixer
    Prevent your screen from going dark

    Ingredients  

    • 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
    • 2 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

    Instructions

    • 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!
      2 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

    Notes

    1. 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.
    2. 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).
    3. 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.
    4. 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.

    Nutrition

    Serving: 1slice | Calories: 247kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 127mg | Potassium: 156mg | Fiber: 2g | Sugar: 15g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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