Banana Pecan Bread
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This banana bread recipe is loaded with pecans and cinnamon, and ready in minutes! Topped with crunchy cinnamon sugar, it’s moist, fluffy, and makes the best dessert or afternoon treat.
You can never have too many banana bread recipes. Around here, we rotate through my cinnamon crunch banana bread and now this pecan-studded version- which may just be the new family favorite.
Classic banana bread is popular for good reason, but I wanted to create a twist that felt a little more indulgent, so I tested this loaf with walnuts, pecans, and even no nuts at all. The pecans won out every single time: they add a buttery sweetness that pairs so well with banana.
Because I also don’t do things halfway, I top the batter with a cinnamon-sugar crust. After a few test runs, my sister insisted this version tastes like banana bread meets coffee cake (and I have to agree). The result is a loaf that’s moist and fluffy inside, with a golden crackly top that makes every slice feel special.
Table of Contents
Why make my banana pecan bread recipe
- It has the perfect texture. Like any good banana bread, this one is super moist and fluffy in the middle and has a tender crumb. The crunchy topping gives it that extra touch of decadence.
- There are no eggs needed. It’s similar to my eggless banana bread but with a few small tweaks and, of course, the addition of pecans.
- Versatile. You can use this exact batter to make banana pecan muffins or even mini loaves.
What readers are saying
★★★★★ – “The cinnamon sugar pecan topping completely elevates this bread. It’s such a fan favorite.” – Marissa
★★★★★ – “This is my favorite coffee pairing. It’s so moist and fluffy.” – Olivia
Key Ingredients
Find the printable recipe with measurements below.
- Bananas. I prefer super-ripe bananas (to the point that they are almost black) as they yield a more moist bread, but generic ripe bananas are fine.
- Sugar. I used a mix of white and brown sugar, but either one works.
- Coconut oil. Or any neutral-flavored oil.
- Vanilla extract. A must for any of my baked goods.
- All-purpose flour. I used white whole wheat flour to add a little extra fiber and nutrition. White and wheat flour also work.
- Baking powder and baking soda. Using both baking powder and soda gives this bread a better rise- something I picked up in culinary school (and side-by-side testing). Without eggs, the double lift ensures the bread doesn’t turn dense.
- Cinnamon. A must for any good banana bread recipe.
- Pecans. I prefer using raw pecans to let their flavor really shine, but roasted and unsalted pecans are also excellent options.
- Cinnamon sugar topping. Optional, but a mix of white sugar and cinnamon.
How to make banana pecan bread
Step 1- Cream the sugar. In a large bowl, combine the bananas, sugar, and oil until smooth and glossy.
Step 2- Make batter. Add in the remaining ingredients and mix until combined.
Step 3- Assemble. Pour the batter into a lined pan and sprinkle with cinnamon sugar and more pecans.
Step 4- Bake. Bake the banana pecan bread for 47-50 minutes, or until a toothpick comes out clean from the center.
Arman’s recipe tips
- Don’t overbake. Banana bread continues to cook from residual heat even after you take it from the oven. I tested pulling it out at the 45, 47, and 50 minute marks- every time, the 47 minute mark gave me the moist crumb without dense, gummy streaks.
- Every oven is different. This somewhat contradicts the previous point, but it must be noted. My oven consistently finishes the bread at 47 minutes, but when my sister made it in her older oven, it took closer to 52 minutes. That’s why the skewer test is important. Insert it into the center: if it comes out clean or with a few crumbs, it’s done.
- Cooling is crucial. Let the bread cool completely before slicing. I learned this the hard way: slicing too soon made the loaf collapse and look underbaked (even though it wasn’t!). Cooling allows the crumb to set and makes for neat, bakery-style slices.
Frequently asked questions
Leftovers can be kept in an airtight container with a paper towel on top to keep them moist. At room temperature, they will keep for up to three days. To keep this bread fresh for longer, store it in the refrigerator for up to one week.
Yes! Place the sliced bread in a ziplock bag and store it in the freezer for up to 6 months.
The #1 reason why this bread turns out gummy is due to undermixing the batter. The baking soda and baking powder need to be properly distributed throughout the batter to ensure it bakes into a moist and fluffy loaf.
✅ Nutrition reviewed
Since this banana bread offers dietary information and health swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Banana Pecan Bread
Video
Ingredients
- 4 medium bananas overripe, around 10 1/2 ounces with peel
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup coconut oil or any neutral flavored oil
- 1 1/2 cups all-purpose flour white or wheat
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup pecans roughly chopped
Topping
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, mash the bananas, then add both sugars and melted coconut oil. Whisk together until smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon, and mix until fully incorporated. Fold through the pecans.
- Pour the batter into the lined pan, then sprinkle with cinnamon and sugar. Bake for 47-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool completely before slicing and serving.
Notes
- Baking time: I found 47 minutes to be the sweet spot, but it can take up to 55 minutes.
- Leftovers: Keep at room temperature for up to 3 days (covered, with a paper towel on top) or in the fridge for one week. Freeze slices for up to 6 months.
Nutrition
More delicious ways to enjoy banana bread
- Blueberry banana bread
- Strawberry banana bread
- Flourless banana bread
- Almond flour banana bread
- Coconut flour banana bread
Originally published December 2019, updated and republished September 2025
This looks absolutely delicious Arman! I can’t wait to make it. I need more protein though so I was wondering if it would be possible to add protein powder. If so, how much would you recommend and what flavor?
I decided to make a banana loaf on a whim one morning. I’ve tried several recipes from here in the past and they never disappoint! This one is no different! Loved how moist and soft it was from the inside. I did replace the both sugar ingredients with 1/4 of maple syrup though because I don’t like my loaves too sweet. And they turned out great! I sprinkled a 1/8 spoon of sugar powder (I don’t have granulated sugar) and it was perfect! Highly recommend this recipe!
Aw, Naja what a lovely comment. Thank you so much foe sharing your tweaks 🙂
OH SO GOOD mmmm Fresh 😋
I made is recipe in mini muffin pans and baked them in the air fryer. Totally delicious and quick! Wonderful recipe.
Excellent flavor. I went for real eggs instead of the flaxseed and butter instead of the coconut oil. It was excellent. I also used a 10″ loaf pan. Will probably use a smaller one next time just to make the servings taller. Thank you!
You are welcome, Barbara!
Will be making this asap as I thought banana bread on keto was a definite no.
1. Is the vanilla added to the mixing bowl or to the top of the mixture?
2. Is the nutritional value the same when adding substitutions for the keto version.