Butter Pecan Banana Bread

Butter Pecan Banana Bread is a fun twist on this classic recipe with lots of buttery, nutty flavor and soft yet crunchy texture. It’s our new favorite!

I cannot type the word banana without think of Gwen Stefani’s Hollaback song. B-A-N-A-N-A-S. Never have I spelled that word wrong since hearing that song. By the way, can you believe that song was released ten years ago?! I can remember listening to that song in Jr. high school with the first generation iPod mini. That’s… bananas.

If I got that song stuck in your head for the rest of the day, my apology is this recipe. It’s my new favorite banana bread and I think you’re going to love it too! It’s ultra rich and buttery, but not too dense. It’s super soft and moist with perfect crunchy bites of pecans throughout. It’s weird because I’m usually not a huge fan of nuts in baked goods, but for some reason I adore them in banana bread.

Recipe Rundown:
Taste: Like banana bread taken up a notch with ultra rich, buttery, sweet, and nutty flavors. Be sure to use overripe bananas for the sweetest banana flavor.
Texture: I know people hate this word, but this banana bread is super moist, there’s no other way to say it! It’s ultra soft yet rich with crunchy bites of pecans throughout.
Ease: Buttering the pecans does dirty an extra dish but it only takes 5 minutes. We also use an electric mixer in this recipe to get the lightest yet richest texture. So just a bit more work than your average banana bread recipe.
Pros: The perfect balance of textures, not too dense and not too light. Plus the flavors are just wonderful. Such comfort food!
Cons: None.
Would I make this again? Absolutely.

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More Banana Recipes:

Banana Chocolate Chip Cake with Peanut Butter Frosting

Dulce de Leche Banana Cupcakes with Chocolate Frosting

4.8 from 10 votes

How to make

Butter Pecan Banana Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Inactive Time 45 minutes

Total Time: 2 hours

Butter Pecan Banana Bread is a fun twist on this classic recipe with lots of buttery, nutty flavor and soft yet crunchy texture. It's our new favorite!

Ingredients

For the butter pecans:

• 2 tablespoons unsalted butter
• 1 cup pecans, chopped
• 1/4 teaspoon fine salt

For the banana bread:

• 1 1/2 cups (6.75 ounces or 191 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 1 stick (4 ounces) unsalted butter, melted and cooled
• 3 very ripe large bananas, mashed
• 2 tablespoons sour cream or plain yogurt
• 1 teaspoons vanilla extract

Directions

For the butter pecans:

1. In a small skillet over medium heat, melt the butter. Add the pecans and salt and cook, stirring frequently, until the mixture is lightly browned, 5 minutes. Let cool.

For the banana bread:

1. Preheat the oven to 325°F. Butter a 9-by-5-inch loaf pan.
2. In a medium bowl combine the flour, baking soda, cinnamon, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. On low speed gradually add in the melted butter. Add the bananas, sour cream, and vanilla, beating until just combined.
4. Using a rubber spatula, fold in the flour and pecans. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
5. Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

Recipe Notes

Adapted from this recipe

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias