This Banana Nut Bread Recipe produces a moist, tender loaf brimming with banana flavor and dotted with toasted pecans in every bite.
Author’s Notes
The Banana Bread That Changed My Mind
When I was young, I avoided nuts in baked goods — they were the one thing that could ruin a brownie for me. Today I still keep nuts out of my brownies, but I’ve come to love them in quick breads, muffins, and pastries. In banana bread they add a wonderful texture contrast.
Toasted pecans bring a gentle crunch and toasty flavor that elevates the loaf without making it feel like an all-out dessert. If you’ve hesitated about adding nuts to banana bread, this recipe might convince you that pecans are a perfect match.
Chelsea’s Notes
Simple Ingredients Behind a Great Banana Nut Bread
The secret to a super-moist banana nut bread is ripe bananas, full-fat Greek yogurt, a mix of butter and oil, and a couple of large eggs. Using room-temperature ingredients helps everything combine smoothly. Also, be patient and allow the loaf to cool before slicing — the center finishes setting as it cools.
Ingredients In This Banana Nut Bread Recipe
| Ingredient | Notes |
|---|---|
| Overripe bananas | Use very speckled, dark bananas for the sweetest, most banana-forward flavor. Mash until thick with a few small chunks. |
| Brown sugar and white sugar | Pack the brown sugar and save a small amount to sprinkle on top before baking for a bakery-style crust. |
| Eggs, Greek yogurt, vanilla, butter, and oil | Bring these to room temperature so the batter mixes evenly. |
| Flour, baking soda, salt, and cinnamon | Stir just until combined to keep the bread tender and avoid a tough crumb. |
| Pecans | Toast first for depth of flavor, then chop small so they distribute evenly throughout the loaf. |
Quick Tips
Banana Nut Bread Recipe Tips
- Measure the mashed banana. Banana sizes vary widely; measure the mash to be precise.
- Toast the pecans. Toasting boosts the nuts’ aroma and flavor dramatically.
- Use room-temperature ingredients. This helps everything emulsify smoothly and prevents curdling.
- Avoid overmixing. Once the flour is added, stir just until no streaks remain to keep the crumb light.
- Tent with foil if needed. If the loaf is browning too quickly while the center is still underdone, loosely cover it with foil and continue baking.
Chelsea’s Notes
Choosing a Bread Pan
A 9×5-inch loaf pan works best for this recipe. Grease it thoroughly and line with parchment paper for easy removal. Light-colored metal pans bake the most evenly; if you use glass or dark metal, monitor baking time and tent with foil if the top darkens too quickly.
Storage
Cool completely, then wrap tightly or store in an airtight container. Keep at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature or warm slices in a toaster.
Ways to Use Leftover Pecans
Desserts
Oatmeal Pecan Cookies
Desserts
Pecan Pie Dip
Healthy
Kale Cranberry Pecan Salad
Desserts
Pumpkin Pecan Pie
Banana Nut Bread Recipe
Equipment
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9 x 5-inch bread pan (plus parchment paper). Light-colored metal pan works best.
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Large bowl
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Whisk and spatula
Ingredients
- 3/4 cup chopped pecans (measured after toasting and chopping)
- 3 to 4 extra-large overripe bananas see note below for measured amount
- 1 cup + 2 tablespoons light brown sugar tightly packed, divided use
- 2 large eggs
- 1/3 cup full-fat honey vanilla Greek yogurt at room temperature
- 1 tablespoon vanilla extract
- 1/3 cup vegetable or canola oil
- 5 tablespoons unsalted butter melted and cooled to room temperature
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2-1/4 cups all-purpose flour
- 1 tablespoon white sugar
Instructions
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Bring ingredients to room temperature: Set out the eggs and yogurt. Melt the butter and let it cool. Ingredients at similar temperatures mix more smoothly and reduce clumping.
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Toast the pecans: Preheat the oven to 350°F (177°C). Spread pecans on a baking sheet and toast 6–8 minutes, stirring once, until fragrant. Let cool, then chop finely to about the size of mini chocolate chips. Measure 3/4 cup and set aside.
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Prepare the pan: Keep the oven at 350°F and position the rack in the center. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
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Mash the bananas: Peel and mash bananas in a small bowl with a fork until thick with a few small lumps. Measure the mash — you should have about 1 3/4 cups.
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Combine wet ingredients: In a very large bowl, whisk together mashed bananas, 1 cup brown sugar, eggs, Greek yogurt, and vanilla until smooth.
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Emulsify: While whisking constantly, stream in the cooled melted butter, then the oil. Continue whisking until the mixture is fully combined and smooth.
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Add dry ingredients: Whisk in baking soda, salt, and cinnamon. Add the flour and the toasted pecans, then fold with a spatula just until no dry streaks remain. Do not overmix.
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Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons brown sugar and 1 tablespoon white sugar evenly over the surface; do not press it in.
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Bake: Place the loaf pan on a sheet pan and bake 70–80 minutes, or until the top is lightly golden, the loaf springs back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil and continue baking. This recipe usually finishes around 75 minutes in a calibrated oven.
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Cool: Let the bread rest in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Allow at least one hour of cooling before slicing; residual heat finishes setting the center.
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Serve: Slice with a sharp serrated knife. Enjoy plain or spread with butter or your favorite nut butter.
Recipe Notes
Storage: Wrap the bread tightly and store at room temperature up to 3 days. For longer storage, refrigerate. To freeze, cool completely then wrap tightly in plastic and place in a freezer bag for up to 3 months. Thaw at room temperature or warm slices in a toaster.
Nutrition
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Calories: 359 kcal
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Carbohydrates: 47 g
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Protein: 5 g
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Fat: 17 g
Nutrition information is automatically calculated and should be used as an approximation.