This banana bread recipe is loaded with pecans and cinnamon, and ready in minutes! Topped with crunchy cinnamon sugar, it makes the best dessert or afternoon treat.
Banana bread is popular for good reason- It’s the perfect use of overripe bananas, easy to make, and can be enjoyed at any time of the day. This pecan banana bread is a delicious twist on the classic. Instead of walnuts, I add pecans to the batter. Because I also don’t do thinks in halves, I like to take it up a notch by sprinkling some amazing cinnamon and sugar on top.
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Why you’ll love this 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.
- You can use this exact batter to make banana pecan muffins or even mini loaves.
As mentioned earlier, there aren’t any eggs in this recipe but intead, a combination of baking powder and baking soda are used to compensate. Here is what you’ll need:
- 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/or works.
- Coconut oil. Or any neutral-flavored oil.
- Vanilla extract.
- All-purpose flour. I used white whole wheat flour to add in a little extra fiber and nutrition. White and wheat flour also work.
- Baking powder and baking soda. Both leavening agents are used to give the bread some rise, fluffiness, and stability.
- Cinnamon. A must for any good banana bread recipe.
- Pecans. The must-have ingredient. I like to use raw pecans to really let their flavor shine, but roasted and unsalted pecans are also great.
- Cinnamon sugar topping. Optional, but a mix of white sugar and cinnamon.
How to make banana pecan bread
Step 1- make the batter. In a large bowl, combine the bananas, sugar, and oil until smooth and glossy. Add in the remaining ingredients and mix until just combined.
Step 2- Prep. Pour the batter into a lined pan and sprinkle with cinnamon sugar and more pecans.
Step 3- Bake. Bake the banana pecan bread for 35-40 minutes, or until a toothpick comes out clean from the center.
Step 4- Cool then slice. Let the banana bread cool completely before slicing.
Tips to make the best recipe
- Do not overbake the banana pecan bread, as it will continue to cook in the loaf pan as it cools.
- Oven makes and models vary. Generally, in my oven, this bread takes around 37 minutes to make. However, if your oven isn’t as powerful, it could take a little longer. Insert a skewer into the center of the loaf and remove once the skewer comes out clean.
- This banana bread is eggless, so even if it is a little too moist in the middle, it is okay.
- Allow pecan banana bread to cool in the pan completely before slicing; otherwise, it has the risk of falling apart.
To store: Leftovers can kept in an airtight container with a paper towel on top to keep them moist. Room temperature will keep for up to three days. If you want this bread to last longer, store it in the refrigerator for up to one week.
To freeze: Place the sliced bread in a ziplock bag and store it in the freezer for up to 6 months.
More delicious ways to enjoy banana bread
- Blueberry banana bread
- Strawberry banana bread
- Flourless banana bread
- Almond flour banana bread
- Coconut flour banana bread
Banana Pecan Bread
- Preheat the oven to 180C/350F. 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 35-40 minutes, or until a toothpick comes out clean from the center.
- Let the banana bread cool completely before slicing and serving.
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