Banana bread is a classic comfort food that many have enjoyed for generations. It's a perfect way to use overripe bananas and turn them into a delicious treat that can be enjoyed anytime. This recipe takes things up a notch by adding toasted pecans, which give the bread a lovely crunch and nutty flavor. With simple ingredients like all-purpose flour, eggs, and fresh lemon juice, this banana bread is easy to make and perfect for beginners. Whether baking for yourself or sharing with loved ones, this recipe will surely please.
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What is Banana Bread with pecans?
Banana bread with pecans is a quick bread made with mashed ripe bananas, all-purpose flour, eggs, and other ingredients. This recipe includes toasted pecans, which add a nice crunch and nutty flavor to the bread. Banana bread with pecans is a popular and delicious baked good many enjoy as a snack, breakfast, or dessert. It is often served warm with a spread of butter or cream cheese. This bread is easy to make and a great way to use up overripe bananas that might otherwise go to waste.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: provides the structure for the bread.
- Baking soda and baking powder: leavening agents that help the bread rise.
- Kosher salt: It enhances the flavor of the bread.
- Avocado oil or unsalted butter: provides moisture and richness to the bread.
- Light brown sugar or granulated sugar: sweetens the bread and helps to create a tender crumb.
- Large eggs: add structure and richness to the bread.
- Mashed very ripe bananas: add sweetness, moisture, and flavor to the bread.
- Fresh lemon juice: helps to activate the baking soda and also adds a tangy taste.
- Pure vanilla extract: enhances the flavor of the bread.
- Saigon cinnamon powder: adds warm, spicy flavor notes to the bread.
- Toasted pecans: add crunch and nutty flavor to the bread.
Tools you'll need
How to Make Banana Bread with Pecans
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Butter and lightly flour a 9×5-inch metal loaf pan. Sift the flour, baking soda, baking powder, and cinnamon in a medium bowl. In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until combined, about 1-2 minutes. Add the eggs one at a time, beating well after each addition. Mix well with the mashed bananas, lemon juice, and vanilla extract.
(The mixture may look a little curdled at this point). Add the flour mixture and beat on low speed until just incorporated. Fold in the chopped pecans. Do not over-mix! Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Enjoy our Banana Bread with pecan!
Substitutions
- All-purpose flour: You can substitute this with other flour, such as whole wheat, almond, or oat flour. Remember that different flours will affect the texture and flavor of the bread.
- Avocado oil or unsalted butter: You can use other types of oil, such as vegetable or coconut oil, or substitute the oil with an equal amount of unsweetened applesauce or mashed avocado to reduce the fat content. If using applesauce or avocado, the texture of the bread may be slightly denser.
- Light brown or granulated sugar: You can use other sweeteners like honey, maple syrup, or coconut sugar. Keep in mind that different sweeteners will affect the flavor of the bread.
- Large eggs: You can substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to make a "flax egg."
- Pecans: You can substitute the pecans with other nuts such as walnuts, almonds, or hazelnuts, or you can omit the nuts altogether.
Variations
- Chocolate Chip Banana Bread: Add 1 cup of semi-sweet chocolate chips to the batter for a delicious chocolate twist.
- Banana Nut Bread: Replace the pecans with your favorite nuts, such as walnuts, almonds, or hazelnuts.
- Blueberry Banana Bread: Fold in 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
- Cream Cheese Banana Bread: Add a layer of cream cheese filling to the middle of the batter before baking for a creamy surprise.
- Maple Pecan Banana Bread: Replace the light brown sugar with maple syrup for a delicious maple flavor and sprinkle additional chopped pecans on top before baking.
- Lemon Blueberry Banana Bread: Add 2 tablespoons of fresh lemon zest and 1 cup of fresh or frozen blueberries to the batter for a zesty and fruity twist.
- Banana Bread Muffins: Bake the batter in a muffin tin instead of a bread pan for delicious and portable banana bread.
How to Serve
- Toasted: Toast a slice of banana bread and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Topped with nuts: Top a slice of banana bread with additional toasted pecans or your favorite nuts for extra crunch.
- With fruit: Serve a slice of banana bread with a side of fresh fruit, such as strawberries or raspberries.
- For breakfast: Enjoy a slice of banana bread with coffee or tea for a delicious breakfast treat.
- Gift: Wrap a loaf of banana bread in plastic wrap or parchment paper and tie it with a ribbon for a thoughtful and delicious gift.
How to Store & Re-Heat
- To store: Wrap the bread tightly in plastic or aluminum foil and store it at room temperature for 3-4 days. You can also keep it in the refrigerator for up to a week.
- To reheat: Preheat your oven to 350°F (180°C) and place the wrapped loaf in the oven for 10-15 minutes. You can also slice the bread and toast it in a toaster or oven for a few minutes until warm and crispy. If you prefer, microwave the bread for 10-15 seconds per slice until warm.
Make-Ahead
You can bake the bread in advance and store it in the fridge or freezer until you're ready to serve it. Follow the storage and reheating instructions above to ensure the bread stays fresh.
How to Freeze
Freezing Banana Bread with pecan is a great way to extend its shelf life and enjoy it at a later time. To freeze the bread, it must be allowed to cool completely at room temperature before being wrapped tightly in plastic wrap to cover it and prevent air pockets. Then, wrap the plastic-wrapped bread in aluminum foil to avoid freezer burn. Next, label the wrapped bread with the date and place it in a freezer-safe container or freezer bag.
The frozen bread can be stored in the freezer for up to 3 months. When ready to eat, remove the bread from the freezer and let it thaw at room temperature for several hours or overnight. Once melted, the bread can be reheated in the oven or toaster oven for a few minutes until warm and crispy or in the microwave for a few seconds per slice until warm.
Tips for Making The Best Banana Bread with Pecans
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Make sure the bananas are very soft and have black spots on the skin before mashing them for the recipe.
- Don't overmix the batter: Overmixing the batter can cause the bread to become rigid and dense. Mix the ingredients just until they are combined.
- Toast the pecans: Toasting them before adding them to the batter brings out their nutty flavor and gives the bread a delicious crunch. Spread the chopped pecans on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until fragrant and lightly browned.
- Measure accurately: It's essential to measure the ingredients to ensure the bread turns out properly. Use a kitchen scale to weigh the flour, spoon it into the measuring cup, and level off the top with a knife.
- Use room temperature ingredients: Room temperature ingredients blend more efficiently and create a smoother batter. Take the eggs and butter out of the fridge 30 minutes before starting the recipe.
FAQ
Can I use frozen bananas for the banana bread with pecans?
You can use frozen bananas for this recipe. Thaw the bananas before mashing them for the recipe.
Can I use a different type of nut?
You can use other nuts like walnuts, almonds, or hazelnuts.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar in this recipe to suit your taste. Remember that reducing the sugar may affect the texture and sweetness of the bread.
Can I make the banana bread with pecans vegan?
You can make the recipe vegan by substituting each egg with ¼ cup unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to make a "flax egg." You can also use a vegan butter substitute or coconut oil instead of butter.
Can I make the banana bread with pecans gluten-free?
You can make this recipe gluten-free using a gluten-free flour blend instead of all-purpose flour.
Can I add chocolate chips to this recipe?
You can add chocolate chips to the banana bread with pecans for a delicious chocolate twist.
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Recipe
Banana Bread with Pecans
Ingredients
- 232 g (1-¾ cups) all-purpose flour spooned and leveled
- 5 g (1 teaspoon) baking soda
- 4 g (1 teaspoon) baking powder
- ¼ teaspoon kosher
- ½ cup avocado oil or 1 stick (½ cup) unsalted butter, softened
- ¾ cup light brown sugar or granulated sugar
- 2 large eggs , room temperature
- 1 cup mashed very ripe bananas , from 2-3 medium-sized bananas
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- ½ teaspoons Saigon cinnamon powder
- 90 g (¾ cup) toasted pecans or toasted walnuts, chopped
Instructions
- Preheat the oven to 350 °F (176.67 °C). Butter and lightly flour a 9×5-inch metal loaf pan. In a medium bowl, sift together the flour, baking soda, baking powder, and cinnamon.
- In the bowl of an electric mixer, beat the avocado oil, salt, and sugar until combined, about 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice, and vanilla extract and mix well. (The mixture may look a little curdled at this point).
- Add the flour mixture and beat on low speed until just incorporated. Fold in the chopped pecans. Do not over-mix! Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. Enjoy!
Notes
- To store: the bread, wrap it tightly in plastic or aluminum foil and store it at room temperature for 3-4 days. You can also keep it in the refrigerator for up to a week.
- To reheat: the bread, preheat your oven to 350°F (180°C) and place the wrapped loaf in the oven for 10-15 minutes. You can also slice the bread and toast it in a toaster or oven for a few minutes until warm and crispy. If you prefer, microwave the bread for 10-15 seconds per slice until warm.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.