This Banana Nut Bread Recipe bakes up moist, tender, and full of banana flavor with toasted pecans in every bite.
Author’s Notes
The Banana Bread That Changed My Mind
Growing up, I would not have touched a baked good with nuts in it with a ten-foot pole. If you wanted to ruin my brownies, add nuts and I was out.
And honestly, I still feel that way about brownies. Sorry, but no nuts in mine! But breads, muffins, pastries, and banana bread? I’m fully on board now.
The older I get, the more I love the texture nuts add, especially in banana bread. Toasted pecans give this loaf the best little crunch and make it feel extra special without turning it into full dessert…looking at you…chocolate chips.
If you’re still on the fence, this Banana Nut Bread Recipe might be the one to convince you that nuts really do belong in baked goods!
Chelsea’s Notes
The Simple Ingredients Behind the Best Banana Nut Bread Recipe
My “secret” to seriously moist Banana Nut Bread? Super ripe bananas, good-quality full-fat Greek yogurt, a mix of butter and oil, and two large eggs.
And then, don’t rush the cooling time! The bread keeps setting as it cools, so give it time before slicing. I hope you love this recipe!
Ingredients In This Banana Nut Bread Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Overripe bananas | Use very spotty, dark bananas for the sweetest and most assertive flavor. Mash until thick and slightly chunky. |
| Brown sugar and white sugar | Pack the brown sugar tightly and save the topping sugar to sprinkle on right before baking for that nice bakery-style crust. |
| Eggs, Greek yogurt, vanilla, butter, and oil | Use room-temperature ingredients so the batter mixes smoothly. |
| Flour, baking soda, salt, and cinnamon | Mix just until no dry streaks remain to keep the bread tender. |
| Pecans | Toast first, then chop small so they spread evenly through the bread. |
Quick Tip
Banana Nut Bread Recipe Tips
- Measure the mashed banana. Bananas varya lot in size, so always measure the mash
- Toast the pecans first. This makes a huge difference in flavor!
- Use room-temp ingredients. Eggs, yogurt, butter, and oil mix together much better when they’re all around the same temperature.
- Don’t overmix the batter. Once the flour goes in, mix just until no dry streaks remain. Overmixing can make the bread dense.
- Tent with foil if needed. If the top is browning before the center is done, loosely cover it with foil and keep baking.
Chelsea’s Notes
Let’s Chat Bread Pans
Use a good-quality 9×5-inch loaf pan for this banana nut bread recipe. Grease it well and line with parchment paper for easy removal.
A light metal pan bakes most evenly. If using glass or dark metal, check early and tent with foil if the top browns too fast.
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 loaf tightly and freeze for up to 3 months. Thaw at room temperature or toast slices.
Add Leftover Nuts Into These Recipes:
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)
Ingredients
- 3/4 cup chopped pecans (measured after toasting and chopping)
- 3 to 4 extra-large overripe bananas see note 1
- 1 cup + 2 tablespoons light brown sugar tightly packed, divided use
- 2 large eggs
- 1/3 cup honey vanilla Greek yogurt at room temp (use full-fat yogurt)
- 1 tablespoon vanilla extract
- 1/3 cup vegetable oil or canola oil
- 5 tablespoons unsalted butter melted and cooled to room temp
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2-1/4 cups all-purpose flour
- 1 tablespoon white sugar
Instructions
- Important! Bring ingredients to room temp: Set out the eggs and Greek yogurt. Melt the butter, then let it cool to room temperature. It’s important the ingredients are similar temperatures so the batter mixes smoothly and doesn't clump.
- Pecans: Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant. Let cool, then finely chop to about the size of mini chocolate chips. Measure out 3/4 cup and set aside.
- Prep: Keep oven at 350°F and place the oven rack in the center. Generously grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Bananas: Peel bananas and place them in a small bowl. Mash with a fork until thick and slightly chunky. Measure the mashed bananas to get exactly 1-3/4 cups.
- Wet Ingredients: In a very large bowl, add mashed bananas, 1 cup brown sugar, eggs, Greek yogurt, and vanilla. Whisk briskly until smooth.
- Emulsify: While whisking constantly, slowly stream in the cooled melted butter and then the oil. Whisk until the mixture is smooth and fully combined.
- Dry Ingredients: Add baking soda, salt, and cinnamon. Whisk until incorporated. Add flour and toasted pecans on top, then mix with a spatula just until no dry streaks remain. Do not overmix.
- Add to pan: Pour 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 top. Do not press the sugar in.
- Bake: Place the loaf pan on a sheet pan and bake for 70–80 minutes, or until the top is lightly golden, the bread springs back when gently pressed, and a toothpick inserted in the center comes out clean or with moist crumbs. If the top is browning too quickly, tent loosely with foil and continue baking. My oven finishes this bread perfectly at 75 minutes.
- Cool: Let the bread cool in the pan for 15 minutes, then gently lift it out and transfer it to a cooling rack. Let it cool for another hour before slicing. Don’t rush this step, since the residual heat helps the center finish setting.
- Serve: Let cool for about 1 hour before slicing with a sharp serrated knife. Enjoy plain or with butter, almond butter, or peanut butter.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
