Quick bread recipes have been beloved baked goods in families for years. Plenty of people love to whip up a quick bread to serve after dinner or as a snack. Plus, these baked goods make fantastic thank-you gifts straight from the heart and the kitchen!
At Pecan Nation, we love a good loaf of quick bread as much as anyone. To us, these baked goodies present a fabulous opportunity to add a few pecans into your life. That’s why we’re so excited to introduce our delicious banana nut bread recipe.
Even if you already have a go-to banana and nut quick bread recipe, we encourage you to experiment with this one for two reasons. First of all, the flavor is out of this world. Top your finished banana pecan bread with anything from butter to cream cheese, or serve it plain. Any way you slice it, our banana pecan bread is a taste of heaven.
Secondly, this is an easy recipe. It’s so fast and simple that you’ll end up making this banana nut bread with pecans more often than other quick bread varieties. You can even use it to introduce your child to the art of cooking. Having a helper to stir up the batter, mash the bananas or toss in handfuls of chopped pecans makes the experience even better!
Healthy and Hearty Banana Pecan Bread Recipe
It’s worth mentioning that this banana pecan bread recipe isn’t just tasty. It’s also packed with vitamins and minerals. One serving of banana contains about one-tenth of the potassium and a third of the Vitamin B6 you need on a daily basis. Additionally, bananas add plenty of manganese and fiber to your diet.
Similarly, pecans offer heart-healthy unsaturated fats, loads of fiber and approximately 19 vitamins and minerals. This means you get the best of all nutritional worlds by snacking on banana pecan nut bread!
Ready to indulge all your senses and fuel up your body the delicious way? Try our best banana nut bread recipe, featuring Pecan Nation shelled pecan pieces.
Banana Pecan Bread Recipe Ingredients
For this banana bread recipe loaded with pecans, you’ll need the following ingredients. Please note that almost everything, including your butter/margarine and eggs, should be room temperature.
- 2/3 cups butter or margarine, softened
- 1 cup white sugar
- 1 cup brown sugar (light or dark)
- 2 eggs
- 5 tsp baking powder
- 3 1/4 cups white or wheat flour
- 2 tsp cinnamon
- 3 1/2 cups mashed ripe banana
- 1 cup pecan pieces or chopped pecans
- Additional pecan pieces for garnishing
- Homemade whipped cream for serving
Banana Pecan Bread Recipe Directions
- Preheat your oven to 350°.
- Prepare three large quick bread loaf pans by spraying them with a non-stick product. Or, use loaf pans that already offer a non-stick coating.
- Cream together your butter (or margarine) and all sugars in a large mixing bowl. Make sure to mix all sugar into your oil of choice before moving onto the next step.
- Crack your eggs into a bowl and whisk them together until well-combined.
- Pour your whisked eggs into the creamed butter-sugar mixture. Fold these ingredients until they are well-mixed.
- Combine the baking powder, flour and cinnamon in a separate mixing bowl. Mix the dry ingredients well.
- Add the dry flour mixture to the moist batter. Stir all ingredients together until the batter shows no signs of lumpiness.
- Fold in your mashed banana and pecan pieces. Do not over-combine, or the batter will not be smooth.
- Pour the batter into your prepared pans. Top each loaf with two or three whole pecans or pecan halves as a garnish.
- Bake your banana and pecan quick bread for 55 minutes. Before removing from the oven, test to see if the bread is done by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, the bread is done. If wet batter clings to the toothpick, return the bread to the oven for another five minutes and test again.
- Allow your finished quick bread to cool for at least one hour.
- Slice your banana-pecan bread and serve with a dollop of whipped topping. You may want to store your banana pecan bread in the refrigerator. When well-wrapped, banana pecan bread can last in the freezer for several months.
Note: No bananas? No problem! You can substitute pureed pumpkin and turn this recipe into a pumpkin pecan quick bread. You can also halve this recipe fairly easily to make fewer loaves.