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Banana Nut Bread With Pecans

Banana nut bread with pecans is a moist, tender loaf baked until a toothpick comes out clean. Mashed ripe bananas and toasted-leaning pecans create a tender crumb with crunchy pockets in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana loaf base
  • 3 large ripe bananas, mashed
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
Pecans
  • 1 cup chopped pecans, divided

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready to fill when the batter is mixed.
Mix wet ingredients
  1. Whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla in a large bowl until smooth.
Mix dry ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined, with no visible dry streaks.
  2. Fold in ¾ cup of the chopped pecans.
Bake
  1. Pour the batter into the prepared loaf pan and sprinkle the remaining pecans on top.
  2. Bake at 350°F for 55–60 minutes, until a toothpick inserted comes out clean.
  3. Cool in the pan for 10 minutes before slicing, so the loaf sets and holds its shape.

Notes

For a cleaner slice, let the loaf cool fully before cutting. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced portions up to 3 months. For a lightly healthier swap, replace half the sugar with light brown sugar (keep the butter and eggs the same) to maintain moisture and flavor.