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Banana Pecan Bread in a silver colored bread pan and butter in the background
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5 from 5 votes

Banana Pecan Bread

Crunchy edges and a fluffy middle!  You'll soon be wondering why you didn't make this sooner and you'll never throw a banana away again!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Pecan Banana Bread, banana bread
Servings: 8 servings
Calories: 450kcal
Author: Loaves and Dishes


  • 2 Cups all purpose flour sifted
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup butter one stick – room temp
  • 1 cup sugar
  • 2 eggs beaten room temp
  • 2 bananas fully ripe, over ripe is better
  • 1 tsp lemon juice
  • 1 Cup chopped Pecans


  • Preheat oven to 325. Prepare the loaf pan with baking cooking spray such as Baker's Joy. 
  • whisk together the flour, baking powder and salt.
  • In a large bowl or the bowl of a stand mixer, on medium speed, cream together the butter, sugar and eggs.  Add the bananas and lemon juice till creamy. 
  • Add the dry ingredients to the wet ingredients. Add the pecans last.
  • Turn into a 1 ½ lb loaf pan that has been prepared. Bake x 60-75 minutes at 325. Remove from the oven and set on a rack to cool.  Serve warm. 



  • For this recipe, older bananas work best.  Older bananas impart more flavor. 
  • If pecans aren't your thing, its fine to substitute walnuts.  Feel free to leave the nuts out altogether. 
  • Allow the loaf to cool completely before turning it out. 
PRO TIP: For a great change up in this recipe, try adding a half cup of blueberries instead of nuts, a handful of chocolate chips added with the nuts or even a sprinkle of cinnamon to the final mix!


Calories: 450kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 265mg | Potassium: 399mg | Fiber: 2g | Sugar: 29g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2.2mg