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–+ servings
moist banana pecan loaf

Banana Pecan Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9x5-inch loaf pan
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3 large ripe bananas mashed
  • 100 gram granulated sugar
  • 50 gram light brown sugar packed
  • 80 milliliter vegetable oil neutral
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 190 gram all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 120 gram pecans roughly chopped
  • 30 gram pecans halves for topping optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease and line the loaf pan with parchment paper.
  • In a large mixing bowl whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  • In a separate bowl whisk the flour, baking soda, baking powder, salt, and cinnamon until well combined.
  • Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks of flour remain.
  • Fold in the chopped pecans, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the pecan halves evenly over the top if using, pressing them lightly into the batter.
  • Bake for 50–60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
  • Carefully transfer the loaf to a cooling rack and let it rest for another 10 minutes before slicing and serving.

Notes

For best flavor, use very ripe bananas with many brown spots, which add natural sweetness and moisture to the bread. Avoid overmixing once the flour is added, as this can make the loaf dense instead of tender. If the top starts browning too quickly before the center is done, loosely tent the loaf with foil for the last 10–15 minutes of baking. Letting the bread cool slightly before slicing helps it hold its shape and makes it easier to cut neat slices. The loaf keeps well wrapped at room temperature for up to 3 days or can be frozen in slices for quick breakfasts and snacks.
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