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.
Omg! I was just talking about making this today! I haven’t tried adding nuts though, but it looks delicious!!
Overripe bananas are one of my favorite ingredients to use. I love them in Jamaican Banana Fritters and recently shared that recipe. I have even tried them for pancakes, but never thought of banana nut bread. I will be making this very soon. Thanks for the recipe.
You are very welcome! I also pinned your recipe as well and I can’t wait to try your fritters.
I left in the oven for an hour as it said. It tasted dry and a little burned. I’m not sure if this is due to living in high elevation. I will try it again and bake it for 45 minutes instead. Aside from this issue, it did taste good.
Yes, all ovens are different. Try checking on your bread at the 45 minute mark and then every few minutes after that. It really is a good recipe. Just make a few adjustments with the time for your oven and you should be good. Thanks for the comment.
I tried this and absolutely love it! I followed the recipe exactly and I don’t think I would tweak it at all when I make it again
Great! I am so glad you loved it. This is a great recipe and the Banana Nut Bread always turns out perfect every time. Thanks for the comment.
Hi- How long do I cook this if I make banana nut muffins from your recipe?
Hello Anna,
I would cook for 18-22 minutes. Start checking at the 18 minute mark. All oven differ. Enjoy!
I made a double batch, and, added two Gala apples (chopped, and mashed into bananas). Sprinkled semisweet choc chips on top, baked for 45 mins. Turned out really well; it seems to be a hit. Thank you kindly for such a simple-but delicious-addition to the “breads recipe’ file. 👍🏻🍽
This sounds amazing! Thanks for your comment!
How do you typically store your banana bread??
Personally, I wrap my banana bread in Saran Wrap and store in the refrigerator. Thanks for your comment.
The best banana bread I ever baked. I have a gluten allergy so I substituted with gluten free flour and I also used apple sauce instead of eggs. Turned out perfect. Light and flavorful. Thanks for the recipe. Oh and I also used walnuts.
So glad you tried the recipe and you were able to make these substitutions for your needs. Glad everything turned out delicious! 🙂
I was looking for a recipe but I run out of butter and other recipes ask for butter luckily I run in to yours, my bread came out so delicious thank you
You are very welcome! So glad you enjoyed it!
I made this today with my 1.5 yr old grandson. We were fast and loose with the measuring, flour and sugar everywhere! He learned to mush the bananas, and take some of the walnuts. Doubled and used butter, made a load of muffins, 20 min. Perfect!
Awww. I love it! Great memories with your grandson. I am so glad they turned out perfect!
Can you sub butter or vegetable oil for the shortening?
I have not substituted anything with this recipe. I can not tell you with 100% certainty if the substitution would work.
I substituted the shortening for room temperature coconut oil and everything turned out perfectly
Great! Thanks for your comment!
I subbed a stick of real butter for shortening and it came out moist and tastes delicious.
So glad it turned out great! Thanks for the reply. 🙂
:H;i, made this today and it was sooooo gooood. Thanks!
Great! So glad you enjoyed it! 🙂
awesome bread. yummy thank you.
Thank you! I am so glad you enjoyed it!
It’s a rainy afternoon, got some old bananas on the counter. Great recipe and delicious. My oven gets real hot, so I took the bread out at 45 min. The wife said the bread moist and perfect. Thank you.
I am so glad you enjoyed the recipe and the bread. It really is The Best Banana Nut Bread! You are welcome!
Very good
Thank you! I am so glad you enjoyed it!