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4.9 from 93 votes

Butter Pecan Banana Bread

Homemade Butter Pecan Banana Bread is a fun twist on the classic banana bread recipe with a buttery, nutty flavor and soft, moist yet crunchy texture. It's my new favorite!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 1 loaf
Course: Dessert
Cuisine: American

Ingredients

For the butter pecans:
  • 2 tablespoons (28 grams) unsalted butter
  • 1 cup (113 grams) pecan halves, chopped
  • 1/4 teaspoon fine salt
For the banana bread:
  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1 1/2 cups (354 grams) mashed very ripe bananas (about 3 large bananas)*
  • 2 tablespoons (28 grams) sour cream or plain full-fat yogurt
  • 1 teaspoon vanilla extract

Instructions

For the butter pecans:
    Cup of Yum
  1. In a small skillet over medium heat, melt the butter. Add the pecans and salt and cook, stirring frequently, until the mixture is lightly browned, 5 minutes. Remove from heat and let cool.
For the banana bread:
  1. Preheat the oven to 325°F. Butter a 9-by-5-inch metal loaf pan (don’t use an 8 ½ by 4 1/2-inch pan, the batter will overflow).
  2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. Reducing to low speed, gradually add in the melted and cooled butter. Add the bananas, sour cream, and vanilla, beating until just combined.
  4. Using a rubber spatula, fold in the dry ingredients and pecans. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Bake time for glass or ceramic pans may be longer.
  5. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
  6. Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

Notes

  • *If you'd like to make your loaf with a banana on top as shown in the photos, you will need an additional banana, sliced horizontally. Add half of the banana to top of loaf prior to placing in oven.