Banana bread is one of those recipes that seems to happen whether you planned on it or not. You buy bananas with every intention of eating them, then suddenly they’re sitting on the counter looking like they have one job left.

I’m not complaining.

I’ve made plenty of banana bread over the years, but this banana bread with pecans has become one of my favorites. It bakes up tall, stays soft for days, and has just enough crunchy pecans to make every slice a little more interesting.

If you have a few extra minutes, toast the pecans first. It’s not required, but it gives them a deeper, richer flavor that really comes through in the finished loaf.

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Why You’ll Love This Recipe

This banana bread with pecans is soft, moist, easy to make, and packed with plenty of banana flavor. The pecans add just the right amount of crunch, and toasting them first makes an already good loaf even better.

Ingredient Notes

• Use very ripe, and I mean VERY. The darker and spottier, the better. Completley black is the best (haha, I said what I said). They add sweetness, moisture, and the best banana flavor.
• You can use raw pecans. They’ll work perfectly, but toasting them before adding them to the batter brings out their natural buttery flavor.
• Use regular, full-fat sour cream. This helps keep the loaf incredibly moist without making it heavy.
• This recipe uses melted butter for a rich flavor and a very tender crumb. Make sure to use unsalted butter or decrease the salt from the recipe.

Step-By-Step Instructions

1. Preheat the oven to 350°F. Grease an 8×4-inch loaf pan or line it with parchment paper.
2. Toast the pecans (optional). Spread the chopped pecans on a baking sheet and bake for 8 to 10 minutes, or until fragrant. Let them cool while you prepare the batter.
3. In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
4. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, then stir in the vanilla, mashed bananas, and sour cream until smooth.
5. Add the dry ingredients to the wet ingredients and stir just until no dry streaks of flour remain. Do not overmix.
6. Gently stir in about 3/4 cup of the chopped pecans, reserving the remaining 1/4 cup for the top of the loaf.
7. Spread the batter into the prepared loaf pan and sprinkle the reserved pecans evenly over the top. If you’d like, finish with a light sprinkle of coarse sugar.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil during the last 15 to 20 minutes of baking.
9. Let the banana bread cool in the pan for 15 to 20 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Recipe Tips & Notes

• Use bananas that are heavily speckled or mostly brown for the best flavor.
• Measure the mashed bananas rather than counting on the size of the fruit. About 1½ cups is ideal.
• Stir the batter just until the flour disappears. Overmixing can make banana bread dense.
• Toasting the pecans isn’t required, but it’s one of those small steps that makes a noticeable difference.
• If the top begins browning before the center is finished baking, loosely cover the loaf with foil for the remaining bake time.
• Let the loaf cool for at least 15 minutes before removing it from the pan so it doesn’t fall apart.

Storage & Freezing Recommendations

Store the cooled banana bread tightly wrapped or in an airtight container at room temperature for up to 4 days.

For longer storage, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight at room temperature, or warm individual slices in the microwave for a few seconds before serving.

Banana Bread With Pecans

By: Kristine Underwood

This banana bread with pecans is soft, moist, and full of ripe banana flavor with crunchy pecans in every bite. Toast the pecans first if you have a few extra minutes. It adds even more flavor and is well worth it.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Bread & Muffins

Cuisine American

Servings 10 slices

Calories 388 kcal

Equipment

• 8×4 aluminum loaf pan

Ingredients

• 2 cups flour (all-purpose, spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp sea salt
• 1/4 tsp cinnamon (optional)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cups mashed banana (about 3 medium, ripe)
• 1/3 cup sour cream
• 1 cup chopped pecans (toasted optional)

Instructions

• Preheat the oven to 350°F and grease an 8×4 inch loaf pan or line it with parchment paper.
• Spread the chopped pecans on a baking sheet and bake for 8 to 10 minutes, or until fragrant. Let them cool while you prepare the batter.
• In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
  2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp sea salt, 1/4 tsp cinnamon
• In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, then stir in the vanilla, mashed bananas, and sour cream until smooth.
  1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 tsp vanilla, 1 1/2 cups mashed banana, 1/3 cup sour cream
• Add the dry ingredients to the wet ingredients and stir just until no dry streaks of flour remain. Do not overmix.
• Gently stir in about 3/4 cup of the chopped pecans, reserving the remaining 1/4 cup for the top of the loaf.
  1 cup chopped pecans
• Spread the batter into the prepared loaf pan and sprinkle the reserved pecans evenly. Finish with a light sprinkle of coarse sugar over the top.
• Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil during the last 15 to 20 minutes of baking.
• Let the banana bread cool in the pan for 15 to 20 minutes before transferring it to a wire rack to cool completely. Slice and serve.
• Store leftovers wrapped in foil at room temperature for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1 sliceCalories: 388kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 62mgSodium: 325mgPotassium: 233mgFiber: 3gSugar: 26gVitamin A: 407IUVitamin C: 3mgCalcium: 50mgIron: 2mg