What kind of bananas should be used?

Always use overripe bananas — the ones with brown or black skins and soft, mushy insides. They’re naturally sweeter and easier to mash, making them ideal for creating moist, flavorful banana pecan bread. Avoid green or just-yellow bananas, as they lack the richness and sugar needed for baking.

Can butter be used instead of oil or shortening?

Yes, absolutely. Melted butter is a great option and adds a rich, classic flavor to banana pecan bread. While oil makes the loaf extra moist and soft, butter offers a denser crumb with deeper taste. You can even use half butter, half oil for a balance of moisture and flavor.

How can you prevent the pecans from sinking to the bottom?

To keep pecans from sinking, toss them in a teaspoon of flour before folding them into the batter. This trick helps suspend them throughout the loaf during baking. Also, avoid adding large pecan halves — chopped nuts distribute more evenly and stay put in the crumb.

Banana Pecan Bread – The Best Moist & Easy Recipe You'll Love

Banana Pecan Bread

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Moist, flavorful banana pecan bread with rich banana sweetness and crunchy toasted pecans in every bite — a comforting classic made easy.

Author: Helen
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 1 loaf 1x
Category: Baking
Method: Oven
Cuisine: American

Ingredients

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3 overripe bananas (mashed)
½ cup unsalted butter (melted) or neutral oil
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (optional)
¾ cup chopped pecans (plus extra for topping)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line your loaf pan.
Mash Bananas: Mash bananas in a large bowl until smooth.
Mix Wet Ingredients: Add melted butter or oil, brown sugar, eggs, and vanilla. Whisk until well combined.
Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine Mixtures: Gently fold dry ingredients into the banana mixture. Don’t overmix.
Add Pecans: Fold in chopped pecans.
Pour Into Pan: Pour batter into the prepared loaf pan. Top with extra pecans.
Bake: Bake for 55–65 minutes or until a toothpick comes out clean.
Cool: Cool in pan for 10 minutes, then move to a wire rack to cool completely.

Notes

Use overripe bananas for best flavor. Lightly flour pecans to prevent sinking. Store tightly wrapped at room temperature for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://www.easytastykitchen.com/banana-pecan-bread/