Delicious Banana Loaf with Chopped Pecans

Ever had bananas that were too ripe to eat but too precious to throw away? That’s when the magic of baking begins in my kitchen…

Welcome to a baking moment straight from the heart—where overripe bananas meet the crunch of toasted pecans to create something truly special. This banana loaf isn’t just a recipe; it’s comfort in every slice. The kind of bake that fills your home with that unmistakable warm, nutty aroma and makes you pause for a quiet moment with a cup of tea.

Whether you’re a first-time baker or a seasoned kitchen explorer, this delicious banana loaf with chopped pecans is beautifully simple and full of nostalgic flavor. Let’s bring those humble banana loaves back to life—one loaf at a time.

Table of Contents

A few simple ingredients, big comfort flavors!

Bring together pantry staples and ripe bananas to create a loaf that’s soft, nutty, and irresistibly moist.

Ingredientes:

4 ripe bananas mashed

1 1/2 cups brown sugar

1 cup melted butter + 1/4 cup vegetable oil

1 cup sour cream

1 tbsp. vanilla extract

1 tbsp baking powder

1 tsp. bicarbonate of soda

1 tsp. salt

1 1/2 tbsp. cinnamon powder

4 cups of all-purpose flour

1 cup chopped pecan nuts

Method:

Using a hand mixer. Start whisking until well combined. Now add 1 cup melted butter, 1/4 cup vegetable oil, and 1 cup sour cream. Combine well while whisking. Add 6 large eggs at room temperature and vanilla essence, and continue whisking until a smooth consistency is achieved. Gently add all the dry ingredients. Ensure that there are no lumps; now add the chopped pecan nuts and gently mix. Pour into prepared loaf pans.

Preheat the oven to 350°F (177°C) and bake for 50 to 60 minutes in the lower half of the oven, until the cake tester comes out clean.

Bake with heart, slice with joy!

Let the oven do its magic while the scent of banana and pecans fills your home with a feeling of warmth and nostalgia.

Perfect for tea time or anytime!

Whether it’s a family treat or a quiet moment for yourself—this loaf is always a good idea.

There’s something timeless about a freshly baked banana loaf—especially when it’s packed with the nutty crunch of chopped pecans. Whether you’re brewing a pot of tea for friends, packing a little treat into a lunchbox, or sneaking a cozy midnight slice, this loaf fits right in. It’s moist, flavorful, and just the right amount of sweetness—making it the perfect companion for quiet mornings, lively catch-ups, or those moments when you just need a little homemade comfort.

Bake it once, and you’ll find yourself reaching for those ripe bananas again and again.

FAQs!

What flour do you use for this bread?

We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.

Why is my banana nut bread so dry?

If your banana bread turned out dry, it could be due to overmixing the batter or baking it for too long. Also, you may have added too much flour to your banana bread. Make sure that you follow the instructions correctly.

Why does banana bread crack when baking?

Banana bread cracks since it is high in water content. The batter is high in water content, which creates a moist bread. In the baking process, the water evaporates and creates a crack, usually in the middle of the bread.