This extra moist pecan banana bread is made with brown butter, mashed bananas, chopped pecans, and greek yogurt that makes this bread super soft and fluffy.
This banana bread is perfect for you if you like pecan, soft and moist banana bread, brown butter, and nutty flavors!
If you like pecan recipes, check out our pecan upside down cake, and our pecan butter chocolate chip cookies.
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Why this recipe works
- Extremely easy to make.
- It is filled with chopped pecans.
- It is made with brown butter which gives this banana bread an extra nutty flavor.
- Turns out perfect every time!
Ingredients
Before you start to make this banana bread with pecans recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – to allow the banana bread to rise. 1 teaspoon of baking soda is what you will need for this recipe. Don't replace baking soda with baking powder!
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this banana bread.
Greek yogurt- get your greek yogurt to room temperature. Any percent of fat will work for this recipe. If you don't have greek yogurt, you can use sour cream instead.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Cinnamon- using cinnamon is optional, but we love the flavor it gives to this banana bread!
Brown sugar- adds a nice texture and a rich flavor to the banana bread.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Pecan- you will need to roughly chop your pecan. We like to use toasted pecan, it has more flavor to it.
Instructions
Start by browning the butter. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan. Once you can't see the butter, remove it from the heat and transfer the brown butter to a big mixing bowl to cool to room temperature.
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper. Add the ripe bananas to a big mixing bowl and mash them into a pudding-like consistency with a fork or a potato masher.
Into a large mixing bowl, add the brown butter, eggs, brown sugar, mashed bananas, salt, vanilla extract, cinnamon, greek yogurt, and sugar, and mix with a whisk until the mixture is well combined.
Finally, add the chopped pecans, flour, and baking soda and mix until just combined.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra pecans!
Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Let the banana bread cool for at least 20 minutes before serving.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
- When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don’t walk away!
- After your butter has browned, immediately remove it from the heat and pour the brown butter into a heat-safe mixing bowl to cool completely to room temperature. If you will remove the brown butter from the heat and do not pour it into a heat-safe mixing bowl, it will keep cooking and will burn.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.
- This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Faq's
We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.
This banana bread will last up to 4 days at room temperature or up to one week in the fridge. Cover it with plastic wrap or foil to prevent them from drying out.
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them into a ripe banana texture.
Storing
It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.
Freezing
This banana bread is very easy to freeze. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze up to 3 months. Freeze this as a loaf or as slices.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Toppings- this banana bread can be topped with crumble topping (or streusel topping), cinnamon sugar mixture, nuts, etc.
More banana bread recipes
Banana bread without baking soda- This fluffy banana bread without baking soda is moist, made in one bowl, easy to make, and tastes absolutely delish!
Tahini banana bread- This tahini banana bread is moist, fluffy, and filled with tahini which gives this banana bread a delicious nutty flavor.
Healthy almond flour banana bread- This almond flour banana bread is moist, fluffy, gluten-free, dairy-free, grain-free, paleo made in one bowl, and stays fresh for 3 days!
Chocolate chip banana bread- This chocolate chip banana bread is extra moist banana bread that is made with brown butter, greek yogurt, and plenty of mashed bananas making this banana bread super moist, flavorful, and fluffy.
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📖 Recipe
Pecan Banana Bread
Ingredients
- 140 g Butter
- ¼ cups Granulated sugar
- ½ cups Brown sugar
- 2 teaspoon Vanilla extract
- 2 Eggs
- ½ teaspoon Salt
- 1 ½ cups Mashed bananas
- 1 teaspoon Cinnamon
- ½ cups Greek yogurt
- 1 teaspoon Baking soda
- 1 ½ cups Flour
- 1 cup Pecans Chopped
Instructions
- Start by browning the butter. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
- Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan. Once you can't see the butter, remove it from the heat and transfer the brown butter to a big mixing bowl to cool to room temperature.
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper. Add the ripe bananas to a big mixing bowl and mash them into a pudding-like consistency with a fork or a potato masher.
- Into a large mixing bowl, add the brown butter, eggs, brown sugar, mashed bananas, salt, vanilla extract, cinnamon, greek yogurt, and sugar, and mix with a whisk until the mixture is well combined.
- Finally, add the chopped pecans, flour, and baking soda and mix until just combined.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra pecans!
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
- Let the banana bread cool for at least 20 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
- When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don’t walk away!
- After your butter has browned, immediately remove it from the heat and pour the brown butter into a heat-safe mixing bowl to cool completely to room temperature. If you will remove the brown butter from the heat and do not pour it into a heat-safe mixing bowl, it will keep cooking and will burn.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.
- This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
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