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Banana Nut Bread Recipe with Pecans

Banana Nut Bread with Pecans

Steven
This classic Banana Nut Bread with Pecans transforms overripe bananas into a moist, tender loaf loaded with buttery toasted pecans. The secret lies in using both butter and oil — butter delivers rich flavor while oil keeps the crumb incredibly moist for days. With a simple one-bowl method and just 10 minutes of prep, this foolproof recipe delivers bakery-quality results every time.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 285 kcal

Equipment

  • 9x5-inch loaf pan - Standard size for this recipe
  • Large mixing bowl
  • Medium mixing bowl - For dry ingredients
  • Whisk or fork - For mashing bananas
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack
  • Parchment paper - (optional) For easy removal
  • Electric mixer or wooden spoon
  • Small baking sheet - For toasting pecans
  • Potato masher - (optional) Alternative to fork for mashing bananas

Ingredients
  

  • 3 large overripe bananas - about 1½ cups mashed / 345g — look for bananas with lots of brown spots or mostly brown peels
  • ½ cup unsalted butter - 115g / 1 stick, melted and slightly cooled
  • ¼ cup vegetable oil - 60ml — canola or corn oil works perfectly
  • ¾ cup granulated sugar - 150g
  • ¼ cup packed brown sugar - 55g
  • 2 large eggs - at room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour - 250g — spoon into measuring cup and level off
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon - optional but recommended

Pecans

  • 1 cup chopped pecans - 120g, toasted — for the batter
  • ¼ cup chopped pecans - 30g — reserved for topping

Instructions
 

  • Preheat oven to 350°F (175°C) with the rack in the center position. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides to create handles.
  • Spread 1 cup of chopped pecans on a baking sheet and toast in the oven for 5–8 minutes, stirring once, until fragrant and slightly darker. Remove and let cool completely.
  • Peel the overripe bananas into a large mixing bowl and mash with a fork until mostly smooth with just a few small lumps, yielding about 1½ cups (345g).
  • To the mashed bananas, add the melted cooled butter, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk vigorously for about 1 minute until well combined and slightly lighter in color.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using) for about 30 seconds until evenly combined and lump-free.
  • Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until no streaks of flour remain — do not overmix. The batter will look slightly lumpy and thick.
  • Gently fold the cooled toasted pecans (reserve the ¼ cup for topping) into the batter using as few strokes as possible to maintain a light, tender texture.
  • Pour batter into the prepared loaf pan, spread evenly, and tap the pan on the counter 2–3 times to release air bubbles. Sprinkle the reserved ¼ cup of pecans over the top and press lightly to adhere.
  • Bake for 55–65 minutes, tenting loosely with foil after 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool the bread in the pan on a wire rack for 10–15 minutes, then lift out using the parchment handles and cool completely on the rack for at least 1 hour before slicing.

Notes

  • Use very overripe bananas with heavy brown spotting or mostly black peels — they are sweeter, more flavorful, and add essential moisture.
  • Do not overmix once the flour is added; fold just until the dry ingredients disappear to keep the bread tender rather than tough and dense.
  • Measure flour correctly by spooning it into your measuring cup and leveling with a knife — scooping directly packs the flour and leads to dry bread.
  • Let eggs come to room temperature for 30 minutes before baking so they blend more easily into the batter.
  • Cool the melted butter before mixing with eggs to prevent scrambling; it should pour easily but not be steaming.
  • Toasting pecans before adding them intensifies their nutty flavor and keeps them crunchy throughout baking — don't skip this step.
  • Tent the top with foil after 30 minutes of baking to prevent the top from over-browning before the center is cooked through.
  • For all-butter bread (richer, more cake-like): use 1 cup total butter and omit the oil. For extra-moist bread: use ¾ cup total oil and omit the butter.
  • Room temperature storage: wrap tightly in plastic wrap or foil for up to 4 days. Refrigerator: up to 1 week. Freezer: up to 3 months — wrap individual slices for easy thawing.
  • To speed-ripen bananas, place them in a paper bag with an apple for 24 hours, or roast unpeeled bananas at 300°F for 15 minutes until very soft.
Keyword banana bread with pecans, banana nut bread, moist banana bread, overripe banana recipe, quick bread