Banana Nut Bread with Pecans

Banana Nut Bread on a wooden cutting board sliced and ready to serve.

5 from 18 votes

This Banana Nut Bread recipe is easy, delicious, and made with pantry staples. It's loaded with sweet ripe bananas and crunchy pecans in every bite.

Prep Time10

Cook Time1

Course: Breakfast, Dessert

Cuisine: American, Southern

Servings: servings

Calories: 300kcal

Author: Gina Abernathy

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

Recipe 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.
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.

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