Banana Nut Bread with Pecans
This is the best Banana Nut Bread with Pecans. It’s moist, full of pecans, and delicious warm from the oven. This Banana Nut Bread is loaded with sweet ripe bananas and crunchy pecans in every bite. It’s easy to make, budget-friendly, and perfect for breakfast, dessert, or snacking any time of day.
If you enjoy homemade bread recipes, you’ll have to try my Orange Cranberry Loaf, Bread Pudding, and Easy Focaccia Recipe.
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Why You’ll Love Banana Pecan Bread
- Simple Ingredients: This recipe uses simple ingredients you already have on hand.
- Moist Texture: Using overripe bananas, butter, or shortening adds softness and moisture to this quick bread recipe.
- Loaded with Nuts: This pecan banana loaf is amazing, but feel free to use pecans or walnuts.
Ingredients Needed
- Sugar: Adds sweetness to the bread. It is not overly sweet and adds texture to the bread.
- Shortening or Butter: Makes tender and moist banana bread for days. I have made this banana bread with Crisco many times, but butter is also a nice swap.
- Eggs: Provide structure and richness.
- Bananas: Overly ripe bananas are key to deep banana flavor and natural sweetness.
- All-Purpose Flour: Forms the base of the batter.
- Baking Soda, Salt, and Baking Powder: They help the bread rise, add lift for a lighter texture, and salt enhances the flavor.
- Pecans: Chopped pecans or walnuts add crunch and classic Southern flavor.
If you’re looking for more bread recipes, try Easy Frozen Biscuits or my Cranberry Orange Bread. They are both fantastic, and they can be made ahead of time.
Recipe Variations
Customize this banana nut bread recipe with these easy flavor ideas:
- Chocolate Chip Banana Nut Bread: Add ½ cup chocolate chips to the batter.
- Walnut Banana Bread: Swap pecans for chopped walnuts.
- Cinnamon Banana Bread: Add 1 teaspoon of cinnamon for a warm flavor.
- No-Nut Banana Bread: I love banana bread with nuts, but feel free to omit them for a nut-free version.
How to Make the Best Banana Nut Bread Recipe
Following this easy recipe will ensure you get the best results.
Step 1: Prepare Loaf Pan and Preheat Oven. Grease and flour a loaf pan to prevent the bread from sticking. Make sure to coat the pan well. Preheat the oven to 350 degrees.
Step 2: Combine Sugar, Shortening (Butter), and Eggs. In a large mixing bowl, combine the granulated sugar, shortening (butter), and eggs. Using a hand mixer, beat until creamy and well combined.
Step 3: Mash and Add Bananas. Mash the ripe bananas and add them to the sugar, shortening, and egg mixture. Mix until evenly incorporated.
Step 4: Sift Dry Ingredients. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add the chopped nuts to the flour mixture and mix to combine.
Step 5: Fold Dry Ingredients into Wet Ingredients. Gradually add the dry ingredients to the wet banana mixture. Use a spoon or rubber spatula to fold the dry ingredients into the wet mixture, mixing only until well moistened. Do not overmix.
Step 6: Pour Batter into Loaf Pan. Pour the banana nut bread batter into the prepared loaf pan, spreading it evenly with a spoon.
Step 7: Bake. Place the loaf pan in the preheated oven and bake for about 1 hour (50-60 minutes) or until the bread is well browned and a toothpick inserted into the center comes out clean. Bake at 350 degrees.
Step 8: Cool, Slice, and Serve. Once baked, remove the banana nut bread from the oven and let it cool slightly in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, slice the bread and serve.
Pro Tips
- Use overripe bananas for the best flavor and texture.
- I like to use bananas with brown spots and a little mushiness.
- Do not overmix the batter or the bread may become dense.
- Tent loosely with foil if the top browns too fast.
- Let the bread cool fully before slicing for clean cuts.
Storage and Freezing
Fridge: Store in an airtight container for up to a week.
Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw and reheat slightly before serving.
Recipe FAQs
Ripe bananas for banana nut bread should have brown spots on the peel and feel soft when gently squeezed. The riper the bananas, the sweeter and more flavorful they will be.
Yes, you can make banana nut bread without nuts. The bread will still be delicious.
Yes, you can adapt the recipe to make mini loaves of bread. Divide the batter between the pans and bake at the regular temperature. You will need to adjust the baking time based on the pan size. These would be perfect for a bake sale or as a gift.
Yes. You can substitute an equal amount of softened butter, but shortening makes the loaf extra moist.
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
More Simple Breakfast Ideas
If you tried this Banana Nut Bread with Pecans recipe or any other recipe on my blog, please consider leaving a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Banana Nut Bread with Pecans
Ingredients
- 1 cup sugar
- ½ cup shortening or butter
- 2 Eggs
- 3 bananas well ripened
- 1 ¾ cup all purpose flour
- 1 teaspoon Baking Soda
- ½ teaspoon baking powder
- Pinch of salt
- 1 cup pecans chopped
Instructions
- Prepare Loaf Pan and Preheat Oven: Grease and flour a loaf pan to prevent the bread from sticking. Make sure to coat the pan well. Preheat the oven to 350 degrees.
- Combine Sugar, Shortening, and Eggs: In a large mixing bowl, combine the granulated sugar, shortening (or butter), and eggs. Using a hand mixer, beat until creamy and well combined.
- Mash and Add Bananas: Mash the ripe bananas and add them to the sugar, shortening, and egg mixture. Mix until evenly incorporated.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add the chopped nuts to the flour mixture and mix to combine.
- Fold Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet banana mixture. Use a spoon or rubber spatula to fold the dry ingredients into the wet mixture, mixing only until well moistened. Do not overmix.
- Pour Batter into Loaf Pan: Pour the banana nut bread batter into the prepared loaf pan, spreading it evenly with a spoon.
- Bake: Place the loaf pan in the preheated oven and bake for about 1 hour (50-60 minutes) or until the bread is well browned and a toothpick inserted into the center comes out clean. Bake at 350 degrees.
- Cool, Slice, and Serve: Once baked, remove the banana nut bread from the oven and let it cool slightly in the pan for about 10-15 minutes, then carefully remove the bread from the pan onto a wire rack to cool completely. Once cooled, slice the bread into individual slices and serve.
Notes
- Use overripe bananas for the best flavor and texture.
- I like to use bananas with brown spots and a little mushiness.
- Do not overmix the batter or the bread may become dense.
- Tent loosely with foil if the top browns too fast.
- Let the bread cool fully before slicing for clean cuts.
- Make sure you choose a loaf pan for this recipe—my pan measures 9″ x 5″ with a non-stick coating. Be sure to grease and flour the pan to ensure there is no sticking. Even though my pan is non-stick, I still grease and flour the pan.
Love all of the nuts in here! Such a flavorful and easy bread!
Huge hit with the family! My kiddos are allergic to nuts so we opted to not include them but this was so wonderful and I’ll be making it again this holiday season.
This is such a perfect banana bread!! My whole family enjoyed it!
This really is a super easy to make banana bread. Like that you used pecans instead of walnuts. Looking forward to trying this.
This is a delicious recipe we have made several times and love this banana bread!
tasty and soft banana nut bread. its been really nice to heat it up and add some butter for breakfast
I’m tempted to try this banana nut bread
This banana nut bread looks so moist and delicious I can see why you call it the best banana nut bread! Looking forward to trying this with my family soon. Thank you!
Thanks for sharing this delicious recipie for banana nut bread! I have baked banana bread with wallnuts but I need to try yours with pecan nuts. Looks very good!
Thank you for sharing your version of the best banana bread. I can definitely use more recipes that call for ripe bananas, since no one in my house will touch them after they reach a certain stage. I end up with a lot of ripe bananas languishing in the freezer, waiting to be used. This will help!
I made this recipe. I sun butter for the shortening. I added pecans, vanilla extract and about teaspoon cinnamon. Oh boy-this is so yummy! Love this recipe! Thanks for posting!
I haven’t ever put pecans in my banana bread but now it seems like I’ve been missing out!