This pecan banana bread is moist, sweet, and full of flavor. Made with ripe bananas and crunchy pecans, it’s super easy to make—just mix, pour, and pop it in the oven. Perfect for a family breakfast, you can spend time with your loved ones while it bakes, then enjoy together!
Ingredients For This Recipe
- Flour – Gives the bread structure.
- Brown Sugar – Adds sweetness and keeps the bread moist.
- Baking Soda – Helps the bread rise.
- Baking Powder – Adds extra lift for a lighter texture.
- Cinnamon – Adds warm flavor.
- Butter (room temperature) – Adds richness and moisture.
- Vanilla – Adds flavor.
- Eggs (room temperature) – Bind the ingredients and help the bread rise.
- Ripe bananas – Provide moisture, sweetness, and banana flavor.
- Pecans – Add crunch and extra flavor.
Equipment Needed
- Standup Mixer – Helps mix the banana bread batter quickly and evenly.
- 9.5in X 5in Loaf Pan – Is the correct size for baking banana bread.
- Parchment Paper – Keeps the banana bread from sticking to the pan.
Step-By-Step Instructions
Bring the Ingredients to Room Temperature
Take butter and eggs out of the refrigerator and let them sit at room temperature until the butte is soft and eggs are not cold.
Preheat the Oven
Preheat your oven to 350°F.
Start the Batter
Attach the paddle attachment to your stand mixer.
Add butter, vanilla, and sugar to the mixing bowl and mix on low speed until the ingredients are creamy.
Add Dry Ingredients and Bananas
Slowly add the flour, baking soda, baking powder, cinnamon, and mashed bananas to the bowl.
Continue mixing on low speed until everything is combined. Do not over mix.
Add Pecans
Stir in the pecans on low speed or with a spatula until pecans are evenly distributed.
Prepare the Pan
Line a loaf pan with parchment paper or spray it with cooking spray to prevent sticking.
Pour the batter into the pan and spread it evenly.
Optional: Add a few extra pecans on top for decoration.
Bake
Bake for 1 hour, or until the top is golden brown.
Check if Bread is Done
Insert a toothpick into the center of the bread.
If it comes out clean, the bread is done. If the toothpick has batter on it, bake the bread for a few more minutes.
Cool the Bread
Let the banana bread cool in the pan for about 10 minutes.
Carefully remove the bread from the pan and place it on a cooling rack to completely cool.
Quick Tips
Make Ahead of Time
Prepare batter ahead of time by storing wet and dry ingredients in separate airtight containers up to 24 hours.
Freeze Now, Bake Later
Pecan Banana Bread must be tightly wrapped in a freezer safe container for up to 3 months. To thaw, put in the refrigerator overnight.
Storage Tips
Room Temperature: Place in an airtight container up to 4 days.
Refrigerator: Place Pecan Banana Bread in plastic wrap or airtight container for up to 1 week.
Freezer: Place in a freezer safe bag or container for up to 3 months.
Pecan Banana Bread
Equipment
- Hand Mixer Optional
Ingredients
- 2 Cups Flour
- ¾ Cup Brown Sugar
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- ½ Cups Butter Room Temperature
- 1 Tsp Vanilla
- 2 Eggs Room Temperature
- 3 Ripe Bananas
- 1 Cup Pecans
Instructions
- Let butter and eggs get to room temperature.
- Preheat oven to 350
- Using the paddle on a standup mixer, add butter, vanilla, and sugar into the mixing bowl and mix on low.
- Slowly add flour, baking soda, baking powder, cinnamon, and bananas until combined.
- Add pecans and mix on low.
- Line the pan with parchment paper and/or spray with cooking spray. Pour in the mixer into the pan and spread evenly. Spread a few pecans on top.
- Cook in the oven for 1 hour. When done, stick a toothpick in the center of the bread to check if it is done. If the toothpick comes out clean it is done.
- Let cool in the pan for 10 minutes, remove banana bread and place on a cooling rack to cool completely.
- Leave at room temperature for 4 days or place in the fridge for one week.
