Banana Nut Bread with Pecans

This is seriously the BEST Banana Nut Bread with Pecans! It’s moist and tender, with pecans inside and on the top.

I’ve tried a number of banana bread recipes over the years, and I haven’t found a favorite. Until now!

This Banana Nut Bread with Pecans recipe is truly the best out there.

The secret? An extra stick of butter. It’s true—butter makes everything better.

There’s not one but TWO sticks of butter in this recipe for one loaf. And, it’s loaded with pecans, both inside and on top. It is banana nut bread perfection, with a moist crumb and plenty of crunch from the pecans.

The recipe is from an early 1980s junior league cookbook from South Carolina (which is where my Old Fashioned Pecan Pie recipe is from, too).

I usually smear some butter on top of my quick breads (like Zucchini Banana Bread or Grandma’s Date Nut Bread), but this banana & pecan loaf needs nothing at all!

Jump to:

• Ingredients
• How to make a moist banana Nut bread with pecans
• Tips for moist and Tender banana bread
• More quick bread recipes You’ll love
• 📖 Recipe
• Love pecans? Try one of these next!
• 💬 Reviews

Ingredients

Now is the time to use those ripe/overripe bananas—they add great flavor!

• You’ll need two medium-large ripe bananas for this recipe. They should have lots of brown spots or even mostly brown—no green bananas here! The ones pictured above are the first day that I’d even consider making banana bread with them. If you have less ripe bananas, check out my Banana Pudding with Sour Cream for those.
• Two sticks of butter make this banana loaf extra tender and moist.
• A splash of vanilla extract complements the banana pecan flavor perfectly.
• Use toasted pecans for this recipe for the best flavor (follow instructions below if yours aren’t already toasted).

How to make a moist banana Nut bread with pecans

Start by creaming together the unsalted butter and sugar in a large mixing bowl. This is just like making cookies—take your hand mixer and go at it!

Add the eggs one at a time, and beat in between.

Then, drop in the bananas and vanilla extract. No need to mash the bananas first. That’s what the hand mixer is for!

Then, put the hand mixer away! This next part is key to a soft and tender banana bread. We’re going to fold in the dry ingredients (all-purpose flour, baking soda, and salt) by hand. If you do it with a mixer, the loaf can get tough.

Fold in the pecans, too, then spread the batter into a greased 9×5 inch bread pan that’s lined with parchment paper (I think this allows you to remove the bread so much more easily. No need to line the sides—just the bottom.

Bake the banana loaf for 60–70 minutes at 350°F, or until a toothpick inserted into the center comes out clean. The loaf should bake in the center of the oven.

Start checking the loaf at 50 minutes for browning. If it’s browning too quickly, place a sheet of aluminum foil loosely over the top of the bread to prevent further browning.

Tips for moist and Tender banana bread

• Don’t over mix the batter. Use a spatula to fold in the dry ingredients and the pecans.
• Use overripe bananas. They need to have lots of brown spots for the best flavor and an extra moist loaf.
• Over baked banana bread can be dry. Bake the loaf in the center of the oven. Check the loaf with a toothpick at 60 minutes. If there are still wet crumbs attached, give it another 10 minutes.
• Butter! This loaf has two whole sticks. And it makes for a super moist banana bread.

More quick bread recipes You’ll love

I love quick bread for an afternoon snack. This banana bread with pecans especially is delicious with coffee. Here are a few other old fashioned quick breads for snacking:

• Strawberry Bread
• Easy Zucchini Banana Bread
• Lemon Poppy Seed Bread
• Grandma’s Date Nut Bread
• Pear Bread
• Pumpkin Apple Bread
• Apple Cinnamon Bread with Streusel

📖 Recipe

Love pecans? Try one of these next!