This Easy Banana Pecan Bread recipe is the ultimate sweet comfort food! It’s a delightful twist on the classic pecan pie, combining all the sweet and comforting flavors you love in a moist and fluffy bread loaf that’s guaranteed to satisfy your cravings.
Take one bite into a slice of this bread and you’ll be greeted by the warm, comforting aroma of ripe bananas and toasty pecans. With every bite, you’ll enjoy the perfect balance of sweetness from the bananas and the satisfying crunch of the pecans.
And the best part? This banana pecan bread is incredibly easy to make, so you can enjoy its deliciousness any time you like. Whether you’re craving a cozy breakfast treat or a comforting afternoon snack, this bread is sure to hit the spot every time.
Table of Contents
Fried pecan pie is a staple on our holiday table. However, we love to indulge in the cozy flavors of this classic dessert all season long with recipes like our pecan pie croissant bread pudding, homemade caramel pecan monkey bread, and easy pecan pie cobbler recipe.
However, this banana pecan bread is our go-to when we need a crowd-pleasing option that’s simple and fast! Soft in the center and topped with a gooey pecan topping, it’s everything you love about pecan pie with the ease and convenience of a basic banana bread recipe.
What’s In Banana Pecan Bread?
Unlike any other banana bread recipe out there, this sweet banana pecan bread features a moist bread layer and a topping of sweet chopped pecans that taste like the filling of pecan pie!
Banana Bread
- Bananas – Make sure they’re ripe!
- Butter – Unsalted is best. If salted butter is all you have, just be sure to adjust the amount of extra salt included.
- Granulated Sugar – Used to sweeten the bread further while keeping it moist.
- Eggs – These are crucial to bind the ingredients and hold the bread together. We have not tested any egg substitutes and can’t guarantee your results if you do.
- Vanilla Extract – Used to enhance the flavor of the rest of the ingredients. For the best results, use pure vanilla extract, not imitation varieties.
- Sour Cream – This is our secret to keeping our pecan banana bread extra moist! It also adds a nice tang that balances out the sweetness of the rest of the ingredients. If preferred, plain Greek yogurt can be substituted.
- Baking Soda – This is the leavening agent, helping the bread rise. Make sure it’s fresh!
- Kosher Salt – Just a pinch enhances the rest of the ingredients.
- All-Purpose Flour – This forms the base of the batter, adding structure. If needed, a 1:1 gluten-free all-purpose flour can be substituted.
Pecan Layer
- Pecans – Coarsely chopped are best.
- Maple Syrup – This helps sweeten the mixture, creating a slightly gooey texture like you would find in a pecan pie!
- Brown Sugar – Light or dark brown sugar both work well and help sweeten the topping, creating an almost caramel-like effect.
- Butter – Again, unsalted is best.
- Salt – This is an absolutely necessary ingredient to enhance the sweetness of the topping.
How Ripe Should Bananas Be for Pecan Banana Bread?
You want bananas that are ripe and soft in order for them to mix evenly and provide sweetness to the bread while keeping it soft. The best bananas will:
- Be fragrant.
- Have a speckling of brown spots.
- Be soft to the touch and easy to mash.
How to Ripen Bananas Fast
Bananas aren’t ripe enough? You can easily ripen your bananas yourself using one of the three methods below!
- Place them in a paper bag at room temperature.
- Arrange them (unpeeled) on a
parchment paper lined baking sheet, and place them in the oven at 300 degrees Fahrenheit for about 15 minutes or until ripe. - Poke holes in your bananas with a fork, and microwave them on high for 30 seconds at a time until ripe.
Tips for Baking Success
- Mash the bananas well. Before you begin, use a fork to mash your bananas in a bowl or on a plate until a smooth purée forms. You don’t want your bananas to be lumpy!
- Measure carefully. This is crucial to achieve the consistency we’re looking for with this recipe. We recommend using a food scale for the most accurate results, but the spoon and level method also works if the food scale isn’t an option.
- Use room temperature ingredients. Before you begin, allow all your ingredients to set out and come to room temperature. This allows for easy mixing.
- Avoid overmixing. Combine the ingredients just until they’re smooth and no lumps remain. Continuing to mix will overwork the dough, causing your banana pecan bread to become dense or gummy.
- Try not to overbake. Every oven bakes differently. So, keep a close eye on your bread, and remove it from the oven as soon as it has risen, turned lightly golden, and a toothpick can be inserted into the center and comes out clean.
- Cool the bread. Allow your bread to cool in the pan for a few minutes before inverting it onto a wire rack or plate. This will help it solidify so that it doesn’t fall apart once sliced.
Why Is My Banana Bread Gummy?
The most common reason banana bread turns out gummy is overmixing. Be sure to combine the ingredients just until they’re smooth!
How to Store
- Room Temperature: Once cooled, wrap your banana bread with plastic wrap, and keep it at room temperature for up to four days.
- Refrigerator: Allow your bread to cool completely, and slice the entire loaf. Then, transfer it to an airtight container or sealable bag, and store it in the fridge for up to five days. Enjoy it cold, or warm it in the microwave for a few seconds, and it will taste like it’s freshly baked!
Can I Freeze Homemade Banana Pecan Bread?
You bet you can! Once cooled, wrap your banana bread in aluminum foil, and transfer it to a sealable bag. It can be frozen for up to three months.
To enjoy, allow your bread to thaw in the fridge overnight or at room temperature for a few hours. Enjoy it cold, at room temperature, or heated up in the toaster or microwave.
More Easy Banana Bread Recipes
- Chocolate Chip Peanut Butter Banana Bread
- Double Chocolate Banana Bread
- Pumpkin Banana Bread
- The Best Tahini Banana Bread
- Chocolate Chip Walnut Banana Bread
Easy Banana Pecan Bread
Ingredients
For the banana bread batter:
- 3 very ripe medium bananas
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour
For the bottom of the baking dish:
- 3/4 cup pecans coarsely chopped
- 1/4 cup pure maple syrup
- 1/3 cup firmly packed brown sugar light or dark brown sugar
- 6 Tablespoons unsalted butter
- Pinch of salt to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×5 inch loaf pan, and set aside.
- In a large mixing bowl, use a fork to mash the bananas until smooth and creamy.3 very ripe medium bananas
- In a second large bowl, combine the melted butter and granulated sugar. Whisk together until well combined. Add the eggs and vanilla extract to the bowl, and whisk again until smooth.1/2 cup 1 stick unsalted butter, melted, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Stir in the salt, sour cream, mashed bananas, and baking soda.1/2 cup sour cream or Greek yogurt, 1 teaspoon kosher salt, 1 teaspoon baking soda
- Sift the all-purpose flour into the wet ingredients, and mix until just combined.1 3/4 cups all-purpose flour
- In a separate bowl, mix together the coarsely chopped pecans, maple syrup, brown sugar, unsalted butter, and a pinch of salt. This mixture will go on the bottom of the baking dish before adding the banana bread batter.3/4 cup pecans, 1/4 cup pure maple syrup, 1/3 cup firmly packed brown sugar, 6 Tablespoons unsalted butter, Pinch of salt to taste
- Pour the prepared banana bread batter into a greased 9×5 inch loaf pan.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Note: If banana bread starts to brown too much, and a toothpick inserted is still not clean, loosely cover with foil, and continue to back until a tooth pick is clean.
- Allow the banana bread to cool in the pan for about 15 minutes. Then, invert it onto a wire racke, and allow to cool completely.
Equipment
Notes
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did mine come out like this, no. was it still absolutely delicious, yes! I put a little sprinkle of cinnamon in the dough and the topping. just enough to give it some warmth without changing the flavor. I’ll definitely make it again
Thank you for the feedback, Kristie! We’re so glad you enjoyed the recipe.
Xo,
Alia & Radwa
A delicious cake with a delightful British sticky toffee pudding vibe. 😊
I converted all the cup and spoon quantities to accurate measurements in grams – which is a bit of a pain but worth the time to get this cake right. It was delicious. I switched the pecans to walnuts and chucked in a few chopped dates into the batter mix.
Definitely one to make again and again. 👍
Is there a way to lessen the sugar content?
You can use a sugar substitute, or just adjust the sugar, reducing up to 1/2 the amount. 😊
Xo,
Alia & Radwa
Steps 6 & 7 contradict each other. The pecan mixture goes in the bottom as in step 6 and not poured over the batter in the pan as in step 7 correct?
Making this currently. Looks delicious.
Right! Pour the pecan mixture into the pan first followed by the banana bread batter. Then, when you flip the pan the pecan layer will be on top!
Xo,
Alia & Radwa