Name: Banana Pecan Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
Ingredients: For the Banana Bread Batter:; 3 very ripe medium bananas; 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon kosher salt; 1/2 cup sour cream or Greek yogurt; 1 teaspoon baking soda; 1 3/4 cups all-purpose flour; For the Bottom of the Baking Dish:; 3/4 cup pecans, coarsely chopped; 1/4 cup pure maple syrup; 1/3 cup firmly packed brown sugar (light or dark); 6 tablespoons unsalted butter; Pinch of salt, to taste

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Banana Pecan Bread is a rich, buttery twist on the classic banana bread, featuring a moist crumb and a decadent pecan-maple topping that bakes right into the base. This cozy loaf is ideal for breakfast, dessert, or an afternoon snack with coffee or tea. It’s a warm, nutty, and sweet treat that satisfies every time.

Why You’ll Love This Recipe

This isn’t your average banana bread. The sticky-sweet pecan topping caramelizes in the oven, creating a beautiful layer of flavor and texture that complements the soft, banana-rich crumb. It’s easy to make, full of pantry-friendly ingredients, and makes your kitchen smell absolutely amazing. Serve it warm, room temp, or lightly toasted—every slice is pure comfort. Banana Pecan Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Banana Bread Batter:
3 very ripe medium bananas
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup sour cream or Greek yogurt
1 teaspoon baking soda
1 3/4 cups all-purpose flour

For the Bottom of the Baking Dish:
3/4 cup pecans, coarsely chopped
1/4 cup pure maple syrup
1/3 cup firmly packed brown sugar (light or dark)
6 tablespoons unsalted butter
Pinch of salt, to taste

Directions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a small bowl, combine chopped pecans, maple syrup, brown sugar, melted butter, and a pinch of salt. Spread this mixture evenly across the bottom of the prepared loaf pan.
In a large bowl, mash the bananas until smooth.
In a separate bowl, whisk together the melted butter and granulated sugar. Add the eggs and vanilla extract, and whisk until fully incorporated.
Stir in the salt, sour cream (or Greek yogurt), mashed bananas, and baking soda.
Sift in the flour and fold gently until just combined. Avoid overmixing.
Pour the batter over the pecan mixture in the pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil and continue baking.
Let the bread cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely before slicing.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 345 kcal per serving

Variations

Nut-Free Option: Omit the pecans and use a cinnamon-sugar swirl or add mini chocolate chips instead.
Whole Wheat Version: Substitute up to half the all-purpose flour with whole wheat flour for a heartier texture.
Add Spices: Mix in 1/2 teaspoon of ground cinnamon or nutmeg to warm up the flavor.
Dairy-Free: Use plant-based butter and a dairy-free yogurt alternative in place of sour cream.
Mini Loaves: Divide batter into mini loaf pans and reduce bake time to 30–35 minutes.
Banana Muffins: Turn this batter into muffins by baking in a lined muffin tin for 18–22 minutes.

Storage/Reheating

Store the cooled banana pecan bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave for a few seconds to bring back that fresh-baked taste.

FAQs

Can I use frozen bananas?

Yes, thaw frozen ripe bananas and drain any excess liquid before mashing and using in the batter.

Can I make this recipe without the pecan topping?

Absolutely. Simply skip the pecan layer and pour the banana batter directly into the greased pan.

What can I substitute for sour cream?

Greek yogurt is a great 1:1 substitute. You can also use buttermilk or plain yogurt in a pinch.

How do I keep my banana bread moist?

Using very ripe bananas and not overbaking the loaf are key to a moist crumb. Also, don’t overmix the batter.

Can I reduce the sugar?

Yes, you can reduce the granulated sugar by 1/4 cup without significantly affecting texture or flavor.

What should I do if the top is browning too fast?

Lightly tent the loaf with foil about 30–40 minutes into baking to prevent over-browning.

Can I use a different nut instead of pecans?

Yes, walnuts or chopped almonds work well too, or you can leave out the nuts entirely.

Is this banana bread freezer-friendly?

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

Can I use a different pan size?

You can bake this in an 8×4-inch loaf pan, but increase bake time slightly and keep an eye on doneness.

Should I invert the bread while it’s hot?

Let the bread cool for 15 minutes in the pan, then invert it carefully to avoid breaking the sticky topping.

Conclusion

Banana Pecan Bread is a simple yet luxurious take on a timeless classic. With its tender, flavorful crumb and sticky-sweet nut topping, every slice feels like a special treat. Whether you’re baking for a gathering or enjoying a quiet morning at home, this loaf delivers comfort, flavor, and satisfaction in every bite.

Emma