Go Back
+ servings
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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings 14 slices
Calories 247kcal
Author Adina



  • 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


  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.


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