Banana Bread with Pecans
This moist banana bread with pecans recipe is loaded with bananas, toasted pecans, and baked to perfection. The nuttiness of pecans pairs perfectly with the sweet, ripe bananas, adding a delightful crunch to each bite. This easy and undeniably flavorful banana bread recipe will become your new go-to recipe.
During my recipe testing for cinnamon crunch banana bread, I received some valuable feedback from my mother. She asked, “Where are the nuts?” And that’s how this recipe for banana bread with pecans came about. While walnuts are traditionally used in banana bread, I have a soft spot for pecans. They’re one of my favorite nuts and add a delicious crunch and flavor to baked goods, just like in my popular maple pecan cinnamon granola recipe. In this post, I’ll be sharing my recipe for moist and flavorful banana bread with pecans that’s easy to make and perfect for using up those overripe bananas sitting on your countertop.
WHY YOU SHOULD MAKE THIS RECIPE
- Perfect blend of flavors: The sweet banana flavor perfectly complements the rich, nutty flavor of the pecans. It’s a match made in heaven!
- Great texture: The addition of pecans adds a delightful crunch to every bite, while also adding a chewy texture to the bread.
- Easy to make: This recipe is simple and straightforward, requiring just a few basic ingredients and minimal effort.
- Versatile: This banana bread is great for breakfast, a snack, or even as a dessert. You can enjoy it on its own or top it with a dollop of whipped cream or a drizzle of easy homemade salted caramel sauce.
INGREDIENTS NEEDED
- Canola oil- a neutral oil that adds moisture, you can use vegetable oil.
- Pecans – chopped pecans are one of the star ingredients of this recipe! You’ll love the toasted, crunchy pecans studded throughout this moist banana bread.
- Salt – adds flavor, I use Diamond Crystal kosher salt, if using table salt, use half the amount.
- All-purpose flour – make sure your dry ingredients are measured correctly, so you don’t end up with dry or dense banana bread.
- Oat flour- helps with the structure of this cake because we pack it with bananas. You can sub all-purpose flour, but I recommend you try the oat flour!
- Baking soda and baking powder – This is a fairly dense bread, but these 2 leavening agents provide the lift.
- Pecans – chopped pecans are one of the star ingredients of this recipe! You’ll love the crunchy pecans studded throughout this moist banana bread.
- Salt – salt balances out the sweetness of the loaf.
- All-purpose flour – make sure your dry ingredients are measured correctly, so you don’t end up with dry or dense banana bread.
- Cinnamon, nutmeg, and cloves – I boosted the flavor by adding nutmeg and cloves, you don’t have to add them but I wouldn’t skip the cinnamon.
- Granulated sugar – sweetens as well as moistens this banana pecan bread recipe.
- Eggs – helps bind everything together and provide structure.
- Bananas – Obvi, it’s not banana bread without mashed bananas! They add natural sweetness, moisture, and flavor to baked goods
- Greek Yogurt – helps achieve a tender, moist texture.
- Vanilla extract –vanilla helps make this the most flavorful banana bread recipe.
See the recipe card for quantities.
HOW TO MAKE THIS RECIPE
When baking, my daughter loves to join me in the kitchen, particularly when the recipe is sweet and comforting. Baking bread presents an excellent opportunity to involve your children in the cooking process, offering a great chance to teach them about measuring ingredients, discussing the ingredients being used, and learning how to use common kitchen tools.
This recipe is simple and easy to follow. Here are the steps to make this delicious bread:
STEP 1: Prepare dry ingredients: Whisk together flour, oat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. and salt in a large sized bowl. Set aside.
STEP 2: Make egg mixture: Whisk eggs and granulated sugar together until well combined in a medium-sized bowl, about 35 seconds.
STEP 3: Prepare wet ingredients: Add oil, yogurt, and vanilla to the egg mixture and whisk until combined.
STEP 4: Mix & Fold: Mix in mashed bananas and fold in the pecans.
STEP 5: Bake: Pour batter into prepared pan and bake at 350°F for 60-70 minutes.
STEP 6: Cool: Once the bread is removed from the oven, allow it to cool in the loaf pan for about 15 minutes on a wire rack. Carefully remove loaf from pan. Let cool completely on wire rack before slicing and serving.
HOW TO TOAST PECANS
Lay the pecan halves on a parchment-lined baking sheet a 350°F for 8-10 mins. Remove from oven, allow to cool, and chop. Why toast the pecans? Toasting nuts increase flavor and improves the texture by allowing the nuts to stay crisper in baked goods.
FREQUENTLY ASKED QUESTIONS
Overmixing the batter or underbaking the loaf can result in gummy banana bread.
Mash the bananas very well by hand with a fork or potato masher.
Incorrectly measuring the flour can lead to dry or overly moist banana bread. For accurate flour measurement, begin by whisking the flour, then spoon it into a dry measuring cup and level it off without shaking. If you have access to food scales, they offer even greater precision in measuring ingredients.
I highly recommend using a metal 9 by 5-inch loaf pan for this banana bread recipe. Glass and ceramic pans can take much longer to bake and may result in underbaked and collapsed bread. If you only have a glass or ceramic pan, adjust the baking time accordingly and use the tips below to ensure the bread is fully cooked. It’s also important to use the correct pan size – while an 8 1/2 by 4 1/2-inch pan may seem similar, the difference in volume can greatly impact the final product. Using a smaller pan can cause the bread to spill over and become underbaked in the center.
STORAGE TIPS
The banana bread with pecans disappeared in just a day and a half in my household. Everyone loved its flavor. In case you need to store your bread, the following tips can be helpful.
Storing leftovers: Once the banana nut bread has cooled, you can store it at room temperature for a maximum of two days while keeping it covered. To extend the shelf life of this homemade bread, it’s best to store it in the refrigerator. Simply place it in an airtight container or wrap it tightly with plastic wrap. This method can keep the bread fresh for up to 5 days. To enjoy the bread, you can consume it directly from the fridge, toast it lightly in a toaster oven, or warm it up in the microwave for around 25 seconds.
Freezer. If you want to freeze the bread, tightly wrap the entire loaf in plastic wrap and place it in a plastic freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature. Alternatively, you can lay individual slices in a plastic freezer bag separating the layers with parchment paper (this is what we do all the time). Thaw the slices at room temperature or microwave them for about 20-30 seconds. Also, from the freezer straight into the lunch box. Easy peasy snack or breakfast!
BAKER’S TIPS
- Use Ripe bananas For perfect banana baked goods, it’s essential to use ripe bananas, preferably those that are overripe with speckled skins. Overripe bananas have a sweeter taste and provide more moisture and banana flavor to the recipe. On the other hand, underripe bananas are not suitable for baking and can result in dry and bland muffins. If your bananas exhibit mold or an unusual smell, it indicates that they are overripe and not safe for consumption. In case your bananas are close to expiration, but you don’t have enough time to prepare banana bread, you can peel and freeze them.
- Don’t overbake the bread. To determine if your banana bread is fully baked, use an instant-read thermometer to check its internal temperature. It should register between 200 and 205°F when inserted into the center of the bread. This method is the most reliable and convenient way to avoid over- or undercooking your bread. Alternatively, you can insert a toothpick into the center of the bread. If it comes out with a few moist crumbs attached, the bread is done and ready to be taken out of the oven.
- Don’t overmix. It’s crucial to avoid overmixing when combining the wet ingredients with the flour mixture. Overmixing can lead to dry and dense muffins instead of moist ones with a tender crumb. So, take care not to overdo it while mixing.
VARIATIONS
- Chocolate For a rich twist, fold in one cup of chocolate chips into the banana bread batter.
- Nuts Try adding different chopped nuts of your choice. Try toasted chopped hazelnuts, pistachios, or cashews in place of the pecans. Or leave all nuts out for plain banana bread.
- Glaze Add a touch of sweetness by making a simple maple glaze with maple syrup and powdered sugar. Mix together 1 cup of powdered sugar, 3 tablespoons maple syrup, and 2 tablespoons milk in a medium-sized bowl. Drizzle the glaze over the cooled banana bread.
- Muffins Transform this banana bread recipe into smaller treats by baking them as muffins. Use this banana bread recipe to make about 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake at 400°F (204°C) for 20-25 minutes.
MORE RECIPES YOU WILL LOVE
- Pumpkin Bread with Cream Cheese Frosting
- Raspberry and White Chocolate Loaf Cake
- Apple Cider Donut Loaf Cake
- Cinnamon Crunch Banana Bread
- Chocolate Chip Loaf Cake
If you try this delicious bread recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five-star rating!
Banana bread with pecans
Equipment
- Loaf Pan
Ingredients
- 1 3/4 cups all-Purpose Flour (219 grams)
- ¼ cup oat flour (30 grams)
- 1 tsp diamond kosher salt; for table salt use 1/2 teaspoon.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- ¼ tsp ground or grated nutmeg optional
- ¼ tsp ground cloves optional
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs, room temperature
- 1/4 cup greek yogurt, room temperature
- 1 tablespoon vanilla extract
- 2 cups ripe bananas mashed 5 medium size
- 1 cup toasted, chopped toasted pecans (170g) see notes on how to toast
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan with non-stick spray. Set aside.
- Mash bananas in a medium bowl & toast chopped pecans. Set aside. (see blog post on how to do both).
- Whisk together flour, oat flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl. Set aside.
- Whisk eggs and granulated sugar together until well combined in a medium-sized bowl, about 35 seconds.
- Whisk in yogurt and vanilla. Add bananas and stir until mixed. Fold in pecans.
- Add the wet ingredients to the dry ingredients and whisk together until all the flour is moistened. Do not over-mix.
- Pour mixture into prepared pan.
- Bake for 60-70 minutes until toothpick comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Cool cake in the pan set on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.
- Cut into slices and serve.
