Banana Bread with Pecans

Introduction

The mashed bananas and lemon juice keep this loaf moist, while the chopped pecans add a noticeable crunch in every slice. Because it bakes at 325°F for 60–75 minutes, you get a banana bread that works for breakfast, snacking, or make-ahead lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60–75 minutes
• Total Time: 75–90 minutes
• Servings: 8 servings

Ingredients

• 2 cups all-purpose flour, sifted
• 3 tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) butter, room temperature
• 1 cup white sugar
• 2 eggs, room temperature and beaten
• 2 bananas (a little over-ripe is best)
• 1 tsp lemon juice
• 1 cup chopped pecans

Instructions

1. Preheat oven to 325°F. Prepare loaf pan by using baking spray. Sift together the flour, baking powder and salt.
2. In the bowl of a stand mixer, cream together the butter, sugar and eggs on medium speed.
3. Add the bananas and lemon juice and mix until creamy.
4. Add the dry ingredients to the wet ingredients, then mix until just combined.
5. Turn the mixer off, scrape down the sides, reset to medium and mix for another minute.
6. Add the pecans and mix for about 20 seconds.
7. Turn into the prepared 1 ½ lb loaf pan. Bake for 60-75 minutes at 325°F.

Variations

• Replace the pecans with walnuts if you want a slightly more bitter, earthy nut flavor and a firmer crunch.
• Add 1 teaspoon cinnamon to the dry ingredients for a warmer loaf that reads more like a spiced breakfast bread.
• Swap the white sugar for light brown sugar for a deeper, more caramel-like sweetness and a slightly darker crumb.
• Leave out the pecans if you want a smoother, more uniform texture or need a nut-free version.
• Stir in 1/2 cup chocolate chips at the same point you add the pecans for a sweeter loaf with soft pockets of melted chocolate.

Tips for Success

• Use bananas that are at least spotted and soft; under-ripe bananas will give you less sweetness and a weaker banana flavor.
• Mix the flour, baking powder and salt in fully before adding them to the wet ingredients so the loaf rises evenly.
• Stop mixing when the batter is just combined in step four; overmixing after the flour goes in can make the loaf tight instead of tender.
• Check doneness starting at 60 minutes; the top should be browned and a tester inserted near the center should come out clean or with a few dry crumbs.
• Let the loaf cool in the pan briefly, then remove it so the sides do not soften from trapped steam.

Storage and Reheating

Store the cooled banana bread in an airtight container or wrapped tightly in foil or plastic wrap at room temperature for up to 2 days, or in the fridge for up to 5 days.

For longer storage, wrap individual slices or the whole loaf tightly, place in a freezer-safe bag or container, and freeze for up to 3 months.

To reheat, warm slices in the microwave for 10–15 seconds, or toast them lightly for a drier edge and warmer center. If you are reheating more of the loaf, wrap it loosely in foil and heat in a 300°F oven for 10–15 minutes.

FAQ

Can you use very ripe bananas for this?

Yes. Very ripe bananas work better because they mash easily and give the loaf more sweetness and stronger banana flavor.

Do you need a stand mixer for this recipe?

No. You can use a hand mixer instead, and you can finish the batter with a spatula once the dry ingredients are added.

Can you make this without pecans?

Yes. You can leave the pecans out for a nut-free loaf, and the texture will be softer and more even throughout.

Why bake banana bread at 325°F instead of a higher temperature?

The lower oven temperature gives the center time to cook through before the outside gets too dark. That matters in a dense batter made with bananas, butter, and eggs.