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Banana Bread Recipe with Pecans

The Best Banana Bread Recipe with Pecans

This banana bread recipe with pecans is the perfect blend of moist, sweet banana bread with a delightful crunch from the toasted pecans. It’s easy to make, uses simple ingredients, and makes a delicious snack or breakfast option. You’ll love the rich, nutty flavor paired with the softness of the bananas in each bite.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 5 people
Calories 600 kcal

Ingredients
  

  • 3 medium overripe bananas

  • 2 cups all-purpose flour
  • 1 tsp baking soda

  • 1/4 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs

  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1/4 cup milk or buttermilk

Instructions
 

  • Preheat the oven & Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.
  • Mash the Bananas & Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Add melted butter, granulated sugar, eggs, and vanilla extract, and mix well.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  • Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  • Fold in the Pecans: Gently fold the chopped pecans into the batter.
  • Bake the Banana Bread: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with foil and continue baking.
  • Cool & Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Use bananas with plenty of brown spots or even those that are almost black.
  • Substitutes: If you prefer, you can swap butter for vegetable oil or use dairy-free butter for a vegan version.
  • Freezing: To store banana bread, wrap it tightly and freeze for up to 3 months. To thaw, let it sit at room temperature or warm in the oven.
  • Add-ins: Feel free to add chocolate chips or other nuts like walnuts for a different twist.