Easy Banana Pecan Bread Recipe
Got brown bananas? Transform them into this amazing Easy Banana Pecan Bread. This Banana Nut Bread is a mix, bake and eat recipe. Banana Quick Bread is great for a dessert or an indulgent breakfast.
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Table of Contents
Banana Nut Bread with Pecans
I have loved…no, been obsessed with banana bread since I was a child. Instead of birthday cake I always wanted banana bread with a thick smear of butter. That to me is the perfect treat. I found this recipe for The Perfect Banana Bread and used the base while adding my own extra flavors. I like extra vanilla, cinnamon and nuts.
The other great thing about banana nut bread is just how easy it is to make. You literally just need to mix it, pour into a loaf pan then bake. The hardest part is letting it cool before slicing.
This banana bread is made with pecans because those are my favorite nut. If you prefer walnuts or almonds over pecans, go ahead and swap in your favorite nut.
More Quick Bread + Muffin Recipes
Orange Glazed Cranberry Bread – Coconut Bread with Lime Glaze – Banana Bread Breakfast Muffins – Almond Poppy Seed Muffins – Double Chocolate Chip Muffins
Ingredients Needed For Pecan Banana Nut Bread (screenshot for grocery list)
- Overripe Bananas (the browner the better)
- Large Eggs
- Buttermilk
- Vegetable Oil
- Vanilla Extract
- Dark Brown Sugar
- All Purpose Flour
- Cinnamon
- Baking Soda
- Salt
- Pecans
How To Make Banana Bread
- Preheat oven to 325ºF
- Using a fork, mash bananas into small chunks.
- Add in eggs, buttermilk, oil, vanilla and brown sugar. Mix with hand mixer just until combined.
- Add in flour, cinnamon, baking soda and salt. Mix just until no flour lumps remain. Do not over-mix.
- Stir in chopped pecans.
- Transfer batter to a generously greased loaf pan.
- Bake for 50-60 minutes or until middle is cooked through and a toothpick can be inserted and come out clean.
- Allow to cool for 15 minutes. Invert and remove loaf from pan. Place on a wire rack to continue cooling. Slice and serve.
How Do You Keep Banana Bread Moist
I keep my banana bread in a gallon plastic bag and leave one corner unsealed to prevent moisture from being trapped. This keeps it fresh and prevents sogginess.
If storing in the refrigerator to extend the life, let cool completely then wrap tightly with plastic wrap or foil. Then the banana bread can be stored in the refrigerator or freezer.
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Easy Banana Pecan Bread Recipe
Equipment
Ingredients
- 3 Overripe Bananas the browner the better
- 2 Large Eggs
- 1/3 Cup Buttermilk
- 1/2 Cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 Cup Dark Brown Sugar
- 1 ¾ Cups All Purpose Flour
- 1/2 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- Generous Pinch Sea Salt
- 1 Cup Chopped Pecans
Instructions
- Preheat oven to 325ºF
- Using a fork, mash bananas into small chunks.
- Add in eggs, buttermilk, oil, vanilla and brown sugar. Mix with hand mixer just until combined.
- Add in flour, cinnamon, baking soda and salt. Mix just until no flour lumps remain. Do not over-mix.
- Stir in chopped pecans.
- Transfer batter to a generously greased loaf pan.
- Bake for 50-60 minutes or until middle is cooked through and a toothpick can be inserted and come out clean.
- Allow to cool for 15 minutes. Invert and remove loaf from pan. Place on a wire rack to continue cooling. Slice and serve.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
