Banana Nut Bread Recipe

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This Banana Nut Bread Recipe bakes up soft, moist, and loaded with sweet banana flavor and toasted pecans.

Prep Time20

Cook Time1 15

Cooling Time1 15

Total Time2 50

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Banana Nut Bread Recipe

Servings: slices

Author: Chelsea Lords

Cost: $4.82

Equipment

9 x 5-inch bread pan plus parchment paper
Large bowl
Whisk

Ingredients

3/4 cup chopped pecans toasted and cooled
3 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

US - Metric

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 9x5-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 bread cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack. Don’t rush the cooling time since the residual heat helps the bread 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.

Notes

Note 1: Always go by the mashed amount since bananas can vary a lot in size. The darker and more speckled the bananas are, the sweeter and more banana-forward the bread will be.

Storage: Wrap banana bread tightly and store at room temperature for up to 3 days. For longer storage, keep it in the fridge. Freezing: Let bread cool completely, then wrap tightly and place in a sealed container or freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm slices in the toaster.

Nutrition