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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

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 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.

Video

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