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A slice of banana pecan bread.
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Easy Banana Pecan Bread

Enjoy the flavors of your favorite dessert with half the work thanks to this easy banana pecan bread complete with a sweet pecan topping!
Prep Time10 minutes
Cool Time15 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana pecan bread, pecan banana bread, pecan pie banana bread
Servings: 12 servings
Author: Food Dolls

Equipment

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 brown sugar
  • 6 Tablespoons unsalted butter
  • Pinch of salt to taste

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5 inch loaf pan, and set aside.
  • In a large mixing bowl, use a fork to mash the bananas until smooth and creamy.
    3 very ripe medium bananas
  • In a second large bowl, combine the melted butter and granulated sugar. Whisk together until well combined. Add the eggs and vanilla extract to the bowl, and whisk again until smooth.
    1/2 cup 1 stick unsalted butter, melted, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
  • Stir in the salt, sour cream, mashed bananas, and baking soda.
    1/2 cup sour cream or Greek yogurt, 1 teaspoon kosher salt, 1 teaspoon baking soda
  • Sift the all-purpose flour into the wet ingredients, and mix until just combined.
    1 3/4 cups all-purpose flour
    Banana Bread Batter in a banana bread batter in a mixing bowl.
  • In a separate bowl, mix together the coarsely chopped pecans, maple syrup, brown sugar, unsalted butter, and a pinch of salt. This mixture will go on the bottom of the baking dish before adding the banana bread batter.
    3/4 cup pecans, 1/4 cup pure maple syrup, 1/3 cup firmly packed brown sugar, 6 Tablespoons unsalted butter, Pinch of salt to taste
    Sugar and pecan mixture in the bottom of a loaf pan.
  • Pour the prepared banana bread batter into a greased 9x5 inch loaf pan.
    Unbaked banana bread batter in a loaf pan.
  • Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Note: If banana bread starts to brown too much, and a toothpick inserted is still not clean, loosely cover with foil, and continue to back until a tooth pick is clean.
  • Allow the banana bread to cool in the pan for about 15 minutes. Then, invert it onto a wire racke, and allow to cool completely.
    A loaf of easy banana pecan bread.

Notes

Store the banana bread in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Tips/Notes: do not cut the chop the pecans too fine, otherwise they will burn! 

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 49g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 363mg | Potassium: 201mg | Fiber: 2g | Sugar: 31g | Vitamin A: 533IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg