Banana Bread with Pecans Recipe

Name: Banana Bread with Pecans Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 1 teaspoon baking soda; Pinch of salt; 3/4 cup sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup pecans, chopped

Highlighted under: Sweet Baking Inspiration

I love making banana bread, especially when I want to use up overripe bananas. This Banana Bread with Pecans recipe has become my go-to because it combines the natural sweetness of bananas with the rich crunch of pecans. I find that toasting the pecans enhances their flavor, making each bite truly irresistible. There's something so comforting about the smell of freshly baked banana bread wafting through the house, and I can’t help but sneak a slice while it's still warm. It’s perfect for breakfast or as an afternoon snack.

Created by

Victoria Hall

Last updated on 2026-01-05T22:09:34.285Z

Whenever I bake this Banana Bread with Pecans, I reminisce about the cozy afternoons spent in my grandmother's kitchen. She would always let me mash the bananas, and that memory makes this recipe even more special. I found that using very ripe bananas leads to a sweeter batter and a moister loaf. Don’t skimp on the mixing; thoroughly combining the ingredients helps develop a great texture.

This recipe is versatile, too. If I have chocolate chips or walnuts on hand, I add them for an extra twist. The addition of spices like cinnamon and nutmeg elevates the flavors, creating a delightful harmony that I simply can't resist. It’s a family favorite that never disappoints!

        Why You'll Love This Banana Bread
        Warm and inviting aroma fills your kitchen
Deliciously moist texture with a crunchy pecan topping
Easily customizable with your favorite add-ins
Perfect for using up overripe bananas

      

Understanding the Ingredients

The key to a successful banana bread lies in the ripeness of the bananas. Overripe bananas, with brown spots or even completely brown skin, are the best choice as they are sweeter and provide more moisture. The natural sugars in these bananas will lead to a rich, sweet flavor that is hard to replicate with less ripe fruit. It's best to mash the bananas with a fork or a potato masher, aiming for a chunky yet smooth texture that blends well with the other ingredients.

Butter plays a crucial role in this recipe, lending an irresistible richness to the bread. Melting the butter before adding it to the batter helps to create a moist texture. If you're looking for a lighter option, you can substitute half the butter with Greek yogurt. This will reduce the fat and add protein while keeping the banana bread moist and flavorful.

Perfecting Your Baking Technique

When baking banana bread, starting with a preheated oven is essential. This ensures that the bread rises correctly and develops a nice, golden crust. Positioning your rack in the center of the oven promotes even baking. If you notice the top of the bread browning too quickly, consider loosely covering it with aluminum foil for the last 15 minutes of baking to prevent over-browning.

Test for doneness with a toothpick inserted into the center. It should come out clean or with just a few crumbs clinging to it. If the toothpick comes out with wet batter, the bread needs more time. Remember, each oven is different, so if you find yourself needing to bake longer, do so in 5-minute increments to avoid overbaking.

Ingredients

Banana Bread Ingredients

3 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup pecans, chopped

Mix all the ingredients well before baking for the best result!

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 4x8 inch loaf pan.

Mix Ingredients

In a mixing bowl, combine the mashed bananas with the melted butter. Stir in the baking soda and salt. Mix in the sugar, beaten egg, and vanilla until well combined. Gradually stir in the flour until just incorporated, then fold in the chopped pecans.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy your freshly baked banana bread!

Pro Tips

For an extra flavor boost, add a teaspoon of cinnamon or nutmeg to the batter or top the bread with a glaze after baking.

Serving Suggestions

While banana bread is delightful on its own, it pairs wonderfully with a spread of cream cheese or butter. For a fun twist, try adding a drizzle of honey or maple syrup on top. If you’re serving it as dessert, consider accompanying a warm slice with a scoop of vanilla ice cream, making for a comforting and indulgent treat.

It can also be a great base for toppings! Slices topped with fresh fruit, like berries or sliced bananas, add a refreshing contrast to the sweet, dense bread. For added crunch and flavor, sprinkle some toasted coconut or additional chopped pecans on top.

Storage and Freezing

To store your banana bread, wrap it tightly in plastic wrap or place it in an airtight container. It will keep fresh at room temperature for up to four days. If you want to extend its shelf life, consider freezing it. Slice the bread first, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy a quick snack anytime you want, pulling out only what you need.

When you're ready to eat frozen banana bread, simply let the slices thaw at room temperature for about 1 to 2 hours, or pop them in the microwave for about 15 seconds for a quick warm-up. This quick reheating restores the delightful texture almost as if it was just baked.

Questions About Recipes

→ Can I use frozen bananas?

Yes, just thaw and mash them before use.

→ How do I store leftover banana bread?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this gluten-free?

Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

→ What other nuts can I use besides pecans?

Walnuts or almonds would also work great in this recipe.