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interior texture of easy homemade moist butter pecan banana bread
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Butter Pecan Banana Bread

Homemade Butter Pecan Banana Bread is a fun twist on the classic banana bread recipe with a buttery, nutty flavor, a soft, moist texture, and crunchy pecans studded throughout. The perfect breakfast, brunch, or sweet snack.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author 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

Instructions

For the butter pecans:

  • 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:

  • 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).
  • In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
  • 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.
  • 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 an instant-read thermometer inserted into the center registers 200 to 205°F. Loaf should be golden brown on top and the center should spring back when gently pressed.
  • Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
  • 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).

Video

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 the banana to the top of your loaf prior to placing in the oven.
**Bake time for glass or ceramic pans may be longer.