Easy Banana Pecan Bread
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Nothing beats a slice of homemade Banana Pecan Bread, soft, moist, and loaded with sweet bananas and crunchy toasted pecans. Perfect for breakfast, snack time, or even dessert, this recipe is simple to make and impressively delicious.
This banana nut bread with pecans has become a favourite with our family, both in Canada and in Guatemala, especially when the bananas are perfectly ripe and the pecans are toasted to golden perfection.
In Guatemala, where the banana trees practically throw their fruit at us, I’ve come to see overripe bananas not as a problem but as an invitation to bake something fragrant and just a bit decadent.
In this quick recipe I love how the natural sweetness of the bananas shines without being too sugary, while the pecans add a satisfying crunch. This bread tastes even better on day two, so we love making it for breakfast prep to enjoy throughout the busy week.
For more easy to make breakfast ideas, try our Guatemalan watercress fritters and Curacao pumpkin pancakes.
Why You’ll Love This Recipe
- Moist and Fluffy: This banana bread with pecans stays soft and tender, giving each slice a perfect, bakery-style texture.
- Easy to Make: With simple ingredients and straightforward steps, this bread comes together quickly, even for beginner bakers.
- Perfect for Any Occasion: This banana pecan bread recipe is great for breakfast, snacks, or sharing with friends, and it tastes even better on day two.
- Perfect for a 9 x 5 Loaf Pan: No more sad shallow loaves. This recipe makes enough batter to rise into that ideal dome shape you want.
- Kid-Friendly: Mildly sweet and soft, this pecan banana bread is loved by kids for breakfast or as an after-school snack.
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Ingredients
Scroll down to the recipe card below for full list of ingredients, amounts, nutritional information, and detailed instructions.
- Bananas: Use very ripe bananas with plenty of brown spots for natural sweetness and moisture. Mash them well for a smooth, even texture in the bread.
- Sugar: Granulated sugar provides sweetness without overpowering the bananas. Measure carefully to keep the bread balanced and not overly sweet.
- Eggs: Help bind the bread and contribute to its structure. Use large eggs at room temperature for even mixing.
- All-Purpose Flour: Provides the structure for the bread. Spoon the mixture into the measuring cup and level it off to avoid adding too much, which can make the bread dense.
- Pecans: Add crunch and nutty flavour. Use whole (not broken) pecan halves for visual appeal.
Substitutions and Variations
- Nut-Free Version: Omit the pecans or swap with seeds like sunflower or pumpkin seeds to keep the crunch without nuts.
- Pan de Banano: To make traditional Guatemalan banana bread and add warm aromatic notes, stir in a teaspoon of cinnamon or a pinch of nutmeg to the batter. Pair it with our pumpkin spice horchata for a perfectly spiced treat.
- Maple-Glazed Pecan Topping: Brush the pecans with maple syrup and melted butter before baking for a golden glaze and extra flavour in every bite.
- Mix-In Ideas: Fold in chocolate chips, shredded coconut, or dried fruit like cranberries or raisins for a fun twist on this classic recipe.
How to Make Banana Pecan Bread
This banana bread recipe with pecans is simple to make with just a few steps. To start, preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
Step 1: Mix Wet Ingredients. Mash the bananas and stir in melted butter in a large bowl. Then, add the sugar, eggs, and vanilla extract, whisking until it’s smooth.
Step 2: Combine Dry Ingredients. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
Step 3: Mix Wet and Dry Ingredients. Gradually stir the dry ingredients into the banana mixture until just combined.
Step 4: Fill the Pan. Pour the batter into the prepared loaf pan.
Step 5: Add the Pecans. Arrange the pecans on top in rows and lightly brush with melted butter or spray with cooking spray.
Step 6: Bake and Cool. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Enjoy for breakfast with a hot spiced tea, cocoa or your favourite hot beverage.
Expert Tips
- Use Very Ripe Bananas: The more spotted the bananas, the sweeter and more flavourful your bread will be.
- Don’t Overmix the Batter: Mix until the flour just disappears. Overmixing can make the loaf heavy instead of tender.
- Check for Doneness the Right Way: A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.
- Prevent Too Much Browning: If the top of your banana pecan loaf is getting a bit too dark you can tent it with a piece of aluminum foil.
- Storage & Freezing: Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. For longer storage, wrap in plastic wrap, and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Banana Nut Bread with Pecans Recipe FAQs
Enjoy a slice for breakfast alongside scrambled eggs with tomato and onion, for a hearty start to the day. It also makes a wonderful addition to a brunch spread. Try pairing it with mini chocolate Kahlua cheesecakes and coconut lime sugar cookies for holiday dessert spreads. For a simple everyday treat, top a slice with nut butter or a drizzle of honey.
Yes, replace the butter with vegetable oil or melted coconut oil, and use flax eggs instead of regular eggs. The texture stays moist and tender, and the bananas provide plenty of natural binding.
This usually happens if the batter is overmixed or if too much flour is added. Mix only until the flour disappears to keep the texture soft.
Did you add an extra banana to the recipe? Adding extra bananas doesn’t make banana bread more moist. It results in a soggy loaf. Got extra ripe bananas? Freeze them instead.
More Delicious Sweet Treats
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating and a comment in the recipe card below! I’d love to hear how it turned out in your kitchen! Thanks!
Recipe
Banana Pecan Bread
Equipment
- 9 x 5 loaf pan for a bakery-tall loaf
Ingredients
- 3 ripe bananas mashed (about 1½ cups)
- ½ cup unsalted butter melted (4 oz)
- ¾ cup granulated sugar 3.5 oz
- 2 large eggs
- 2 cups all-purpose flour 6.35 oz
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup whole pecans 3 oz
- Pam spray
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and flour or line a 9×5 inch (23×13 cm) loaf pan with parchment paper.
- Make the Batter: In a large bowl, mix mashed bananas and melted butter. Whisk in sugar and eggs until smooth. Add vanilla extract.
- Combine Dry & Wet: In a separate bowl, whisk together flour, baking soda, baking powder and salt. Stir dry ingredients into the banana mixture until just combined.
- Add Pecans: Pour batter into the prepared loaf pan. Place pecans on top of the batter in rows. Spray the pecans with Pam cooking spray or brush with melted butter.
- Bake: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Choose bananas that are extra ripe; the spottier they are, the more natural sweetness and moisture they add.
- Mix the batter gently and only until combined to keep the bread soft and tender.
- Test for doneness with a toothpick; it should come out mostly clean with just a few crumbs.
- If the pecans are browning too quickly, cover the loaf loosely with aluminum foil.
Love how the pecans add texture and that cozy banana flavor really shines through. A perfect bake for fall breakfasts.
I just baked this banana pecan bread, and it’s perfectly moist with just the right crunch from the pecans — loved it!
Bananas and pecans are a match made in heaven! this bread is incredible.
The perfect way to use up ripe bananas! Yum.
A smell that fills the whole kitchen. Thanks!
I had bananas in the freezer just waiting for this recipe! It was delicious and the nuts added such wonderful texture. A winning recipe; thank you!
This is an easy, delicious fall twist to banana bread! Added a 1/2 teaspoon of cinnamon to give it some spice and it was delicious!