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interior texture of easy homemade moist butter pecan banana bread

Butter Pecan Banana Bread

Homemade Butter Pecan Banana Bread is a fun twist on the classic banana bread recipe with a buttery, nutty flavor and soft, moist yet crunchy texture. It's our new favorite!

Course Dessert
Cuisine American
Keyword banana bread, butter pecan banana bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yields: 1 loaf
Recipe by Tessa Arias

Ingredients

For the butter pecans:

  • 2 tablespoons (28 grams) unsalted butter
  • 1 cup (113 grams) pecan halves, chopped
  • 1/4 teaspoon fine salt

For the banana bread:

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1 1/2 cups (354 grams) mashed very ripe bananas (about 3 large bananas)*
  • 2 tablespoons (28 grams) sour cream or plain full-fat yogurt
  • 1 teaspoon 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. Remove from heat, and let cool.

For the banana bread:

  1. Preheat the oven to 325°F. Butter a 9-by-5-inch metal loaf pan (don’t use an 8 ½ by 4 1/2-inch pan, the batter will overflow).

  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. Reducing to low speed, gradually add in the melted and cooled butter. Add the bananas, sour cream, and vanilla, beating until just combined.

  4. Using a rubber spatula, fold in the dry ingredients 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. Bake time for glass or ceramic pans may be longer.

  5. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
  6. 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 Video

Recipe Notes

*If you'd like to make your loaf with a banana on top as shown in the photos, you will need an additional banana, sliced horizontally. Add half of the banana to top of loaf prior to placing in oven.