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.

download our free

Meal Planner & Grocery List

dinner made easy

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.

Step-By-Step Instructions

1. Preheat the oven to 350°F and grease an 8×4-inch loaf pan or line it with parchment paper.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
3. Beat in the eggs and vanilla and mix until just combined.
4. Add the mashed bananas and milk.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the butter mixture and mix just until combined. Don’t overmix.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan and spread it into an even layer.
9. Sprinkle a few extra chopped pecans and/or some coarse sugar over the top (optional).
10. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

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 1 1/4 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.

No ratings yet

Print Email SaveSaved!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Bread & Muffins

Cuisine American

Servings 12 slices

Calories 338 kcal

Equipment

• 8×4 aluminum loaf pan

Ingredients

• 1/2 cup unsalted butter (softened)
• 1 1/2 cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/4 cups mashed ripe bananas
• 1/4 cup milk (any kind)
• 2 cups flour (all-purpose, spooned and leveled)
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 1 cup chopped pecans (toasted if desired)

Instructions

• Preheat the oven to 350°F and grease an 8×4-inch loaf pan or line it with parchment paper.
• In a large bowl, cream the butter and sugar together until light and fluffy, about 1-2 minutes.
  1/2 cup unsalted butter, 1 1/2 cups sugar
• Beat in the eggs and vanilla and mix until just combined, but avoid whipping.
  2 eggs, 2 tsp vanilla extract
• Stir in the milk and mashed bananas.
  1 1/4 cups mashed ripe bananas, 1/4 cup milk
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2 cups flour, 1/2 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp sea salt
• Add the dry ingredients and mix just until combined. Don’t overmix.
• Fold in the chopped pecans.
  1 cup chopped pecans
• Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle a few extra chopped pecans and/or some coarse sugar over the top (optional).
• Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

• To toast the pecans, spread them on a baking sheet and bake at 350°F for 7–9 minutes, stirring once, until fragrant. Let them cool before adding them to the batter.

Nutrition

Serving: 1 sliceCalories: 338kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 48mgSodium: 198mgPotassium: 164mgFiber: 2gSugar: 29gVitamin A: 301IUVitamin C: 2mgCalcium: 33mgIron: 1mg