This Banana Nut Bread Recipe produces a moist, tender loaf brimming with banana flavor and dotted with toasted pecans for a pleasant crunch in every bite.
Author’s Notes
The Banana Bread That Changed My Mind
Growing up I avoided nuts in brownies, but over the years I’ve come to love nuts in quick breads and pastries. For banana bread, toasted pecans add a subtle crunch and a toasty, nutty depth that makes the loaf feel extra special without turning it into a dessert studded with chocolate.
If you aren’t sure about nuts in baked goods, this Banana Nut Bread might convince you: the texture and flavor balance are perfect.
Chelsea’s Notes
The Simple Ingredients Behind the Best Banana Nut Bread Recipe
My secret for a reliably moist banana bread: very ripe bananas, full-fat Greek yogurt, a combination of melted butter and neutral oil, and two large eggs. These elements create a tender crumb and rich banana flavor.
Also, be patient while the loaf cools — the center continues to set as it cools, so waiting before slicing preserves the texture.
Ingredients In This Banana Nut Bread Recipe
| Ingredient | Notes |
|---|---|
| Overripe bananas | Choose very spotty, dark bananas for the sweetest flavor. Mash until thick with a few small chunks remaining. |
| Brown sugar and white sugar | Pack the brown sugar and reserve a small amount to sprinkle on top before baking for a thin, bakery-style crust. |
| Eggs, Greek yogurt, vanilla, butter, and oil | Bring to room temperature so the batter mixes smoothly. |
| Flour, baking soda, salt, and cinnamon | Stir just until no dry streaks remain to keep the loaf tender. |
| Pecans | Toast first for best flavor, then chop small so they distribute evenly throughout the bread. |
Quick Tips
Banana Nut Bread Recipe Tips
- Measure the mashed banana. Banana sizes vary a lot, so measure to ensure the correct liquid balance.
- Toast the pecans first. Toasting unlocks deeper flavor and a better crunch.
- Use room-temperature ingredients. Eggs, yogurt, butter, and oil combine more smoothly when they’re similar in temperature.
- Don’t overmix the batter. Mix the flour in just until combined to keep the loaf light and tender.
- Tent with foil if needed. If the top browns too quickly, loosely cover it with foil and finish baking.
Chelsea’s Notes
Let’s Chat Bread Pans
I recommend a 9×5-inch loaf pan for this recipe. Grease it well and line it with parchment paper so you can lift the loaf out easily. A light-colored metal pan bakes most evenly; if you use glass or dark metal, check earlier and tent with foil if the top browns too fast.
Storage
Cool the loaf completely, then wrap tightly or store in an airtight container. Keep at room temperature for up to 3 days or refrigerate for up to one 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.
Recipes That Use Extra Pecans
Desserts
Oatmeal Pecan Cookies
Desserts
Pecan Pie Dip
Healthy
Kale Cranberry Pecan Salad
Desserts
Pumpkin Pecan Pie
Banana Nut Bread Recipe
Equipment
- 9 x 5-inch bread pan plus parchment paper (light-colored metal pan works best)
- Large bowl
- Whisk and spatula
Ingredients
- 3/4 cup chopped pecans (measured after toasting and chopping)
- 3 to 4 extra-large overripe bananas (see note)
- 1 cup + 2 tablespoons light brown sugar, tightly packed, divided use
- 2 large eggs
- 1/3 cup honey vanilla Greek yogurt, at room temperature (use full-fat)
- 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 (for topping)
Instructions
- Bring ingredients to room temperature. Set out the eggs and Greek yogurt. Melt the butter and let it cool. Ingredients that are similar in temperature combine more smoothly.
- Toast the pecans. Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes, stirring once, until fragrant. Cool and chop finely; measure 3/4 cup.
- Prep the pan. Keep the oven at 350°F and position the rack in the center. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Mash the bananas. Peel the bananas and mash with a fork until thick with small chunks. Measure 1-3/4 cups mashed banana.
- Mix wet ingredients. In a very large bowl, whisk together the mashed banana, 1 cup brown sugar, eggs, Greek yogurt, and vanilla until smooth.
- Emulsify fats. While whisking, slowly stream in the cooled melted butter, then the oil, whisking until the mixture is smooth.
- Add dry ingredients. Stir in baking soda, salt, and cinnamon. Add the flour and toasted pecans, folding with a spatula just until no dry streaks remain. Do not overmix.
- Assemble and top. Pour batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons brown sugar and 1 tablespoon white sugar evenly over the loaf; do not press the sugar into the batter.
- Bake. Place the loaf on a sheet pan and bake 70–80 minutes, or until the top is lightly golden, the loaf springs back when pressed, and a toothpick inserted into the center comes out clean or with moist crumbs. If the top browns too quickly, tent loosely with foil. Oven times vary; about 75 minutes is common.
- Cool properly. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Let cool for another hour before slicing so the center finishes setting.
- Serve. Slice with a sharp serrated knife after the loaf has cooled. Enjoy plain or spread with butter or nut butter.
Recipe Notes
Note: Always measure the mashed banana amount (1-3/4 cups) rather than relying on a specific number of bananas, since banana sizes vary. Darker, speckled bananas give a sweeter, more pronounced banana flavor.
Storage: Wrap the cooled loaf tightly and store at room temperature up to 3 days, or refrigerate for longer. For freezing, cool completely, wrap tightly, and freeze up to 3 months. Thaw at room temperature or toast slices to rewarm.
Nutrition
Calories: 359 kcal |
Carbohydrates: 47 g |
Protein: 5 g |
Fat: 17 g
Nutrition information is an approximation and should be used as a general guide.