Banana Pecan Bread

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings Slices

Calories 236kcal

Author Arman Liew

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 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 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.

Notes

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.

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