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 1/2 cups all-purpose flour; 1/2 cup chopped pecans

Highlighted under: Home Baking Favorites

I absolutely love making banana bread, and adding pecans elevates it to a whole new level of deliciousness. The rich, nutty flavor and crunchy texture of pecans complement the sweetness of ripe bananas perfectly. Each time I bake this, the aroma fills my kitchen and brings back fond memories of baking with my grandmother. I often experiment with different ripeness of bananas for unique flavors. This recipe is straightforward, making it easy to whip up a loaf whenever a craving strikes!

Created by

Hannah Lewis

Last updated on 2026-01-06T14:49:35.482Z

Baking banana bread with pecans is an experience I cherish. The combination of moist banana, crunchy nuts, and warm spices creates a comforting dish perfect for any occasion. I remember one rainy afternoon, my friends dropped by, and I decided to whip up a fresh loaf. The moment I took it out of the oven, they gathered around, and the house filled with a cozy warmth that only home-baked goods can bring.

One tip that has always worked for me is using overripe bananas. They’re naturally sweeter and give a deeper flavor to the bread. I usually keep a bunch on my countertop until they’re perfectly speckled—trust me, it makes a difference! Also, when measuring the flour, I lightly spoon it into the cup instead of scooping it, which prevents the bread from being too dense. Give it a try!

        Why You Will Love This Recipe
        Moist and tender with a nutty crunch from pecans
Simple ingredients make it a go-to for busy days
Perfect for breakfast, snacks, or dessert

      

The Importance of Ripe Bananas

Using ripe bananas is crucial for achieving the signature sweetness and moisture in this banana bread. Overripe bananas, those that are brown and soft, contain more natural sugars, making the bread sweet without needing excessive added sugar. Additionally, the ripeness impacts the flavor, infusing the bread with a rich, almost caramel-like taste that complements the pecans beautifully.

If you find yourself with bananas that are not ripe enough, place them in a paper bag to speed up the ripening process. Adding an apple in the bag can further accelerate this. However, I recommend waiting for the bananas to develop those brown spots for the best results in your baking.

Perfecting Your Mixing Technique

When mixing your ingredients, it's essential to fold in the dry ingredients just until incorporated. Overmixing can lead to a denser texture due to the development of gluten in the flour. Aim for a slightly lumpy batter, which is an indication that you've maintained the desired tenderness. If you notice your bread is dryer than expected after baking, consider slightly decreasing the flour next time or adjusting the baking time.

Another tip is to monitor your batter’s consistency; it should be thick yet pourable. If your bananas were exceptionally large, they might add too much moisture, so feel free to reduce the butter by a tablespoon or two to achieve the right balance.

Storing and Serving Your Banana Bread

Once your banana bread has cooled completely, it can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then foil before freezing. It can be kept in the freezer for up to three months. To enjoy, simply thaw overnight in the refrigerator and reheat in the oven at 350°F for about 10–15 minutes to restore its fresh-baked flavor.

For serving suggestions, consider spreading a thin layer of butter or cream cheese on warm slices for added richness. This banana bread also pairs well with a cup of coffee or tea and can be dressed up with a sprinkle of cinnamon or nutmeg before baking to enhance the flavor profile.

Ingredients

Gather these ingredients to get started:

For the Banana Bread

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 1/2 cups all-purpose flour
1/2 cup chopped pecans

Make sure everything is at room temperature for best results!

Instructions

Follow these simple steps to bake your banana bread:

Preheat the Oven

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

Mix Wet Ingredients

In a mixing bowl, mash the ripe bananas with a fork. Stir in the melted butter, sugar, egg, and vanilla extract until well combined.

Combine Dry Ingredients

Sprinkle the baking soda and salt over the mashed banana mixture and mix in. Add the flour and fold until just incorporated. Be careful not to overmix.

Add Pecans

Gently fold in the chopped pecans into the batter.

Bake the Bread

Pour the batter into the greased loaf pan and smooth the top. Bake for about 60 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the banana bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Enjoy the warm, comforting smell as it bakes!

Pro Tips

For added flavor, consider incorporating 1/2 teaspoon of cinnamon or nutmeg into the batter. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Ingredient Substitutions

If you're looking to make this banana bread gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. However, you might need to add a tablespoon of xanthan gum to maintain the right texture. For those avoiding sugar, try using a combination of mashed bananas and unsweetened applesauce, which will help retain moisture while reducing sweetness without sacrificing flavor.

Another substitution idea is to swap the pecans for walnuts or even dark chocolate chips for a different twist. These alternative ingredients not only change the flavor profile but can also offer a delightful texture variation.

Troubleshooting Common Issues

If your banana bread is coming out too dense, check if you are overmixing or adding too much flour. Compacting can happen easily, especially if you’re scooping flour directly from the bag without leveling it. Ensure you spoon the flour into the measuring cup and level off with a knife for accurate results.

On the other hand, if your banana bread is too moist or gummy inside, it may have required more baking time. Oven temperatures can vary; if your toothpick comes out with batter on it after 60 minutes, consider adding an extra 5–10 minutes, checking for doneness at intervals. The bread should be golden brown with slightly firm edges when it's ready.

Questions About Recipes

→ Can I freeze banana bread?

Yes, you can freeze banana bread! Wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container.

→ How do I know when my banana bread is done?

Your banana bread is done when a toothpick inserted into the center comes out clean or with a few crumbs.

→ Can I use frozen bananas?

Absolutely! Just thaw them before using, and they work beautifully in the recipe.

→ How can I make this recipe vegan?

You can substitute the egg with a flax egg or applesauce and use a plant-based butter alternative.