I’ve been a pastry chef for over 15 years, and in that time I’ve baked every kind of banana bread imaginable, but this banana bread with pecans and chunks of chocolate is hands down my favorite.
It’s soft, rich, and perfectly moist thanks to the combo of butter for flavor and oil for that tender, melt in your mouth crumb. The ripe bananas bring natural sweetness, the pecans add a buttery crunch, and the chocolate takes it to another level of indulgence. I test all of my recipes multiple times before I share them, so you can trust this one is absolutely foolproof. Over the years, I’ve learned what truly works in banana bread, and this recipe hits every mark, it’s the one I bake for friends, family, or honestly, just for myself with a big cup of coffee. Once you make this, you’ll never go back to plain banana bread again.
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Why you'll love this recipe
- Incredible Texture: The banana bread with pecans is super moist and fluffy, making every bite feel like a warm hug. spiced banana cake is so moist too!
- Crunchy Pecans: Toasted pecans add a satisfying crunch and nutty flavor that perfectly complements the sweetness of the bananas.
- Simplicity: This recipe is incredibly easy, requiring just one bowl—no complicated steps or messy cleanup, which is perfect for busy days.
- Warm Spices: Cinnamon adds warmth and depth, enhancing the overall flavor profile and making it feel cozy and inviting. banana bread with streusel topping and cardamom coffee cake has cinnamon as well.
- Deliciously Indulgent: Enjoy it plain, or elevate it with a scoop of vanilla ice cream and caramel sauce for a treat that feels extra special!
Equipment
Using a kitchen scale when making banana bread is a game changer for a couple of reasons. First, it ensures precise measurements for the flour, which is crucial for achieving the perfect texture. Measuring by weight eliminates the variability that can come from using cups, resulting in a consistently moist and fluffy loaf.
Banana Pecan Bread Ingredients
What you'll need for this banana pecan bread recipe.
- Overripe Bananas: Must be very ripe for the best flavor and texture; they should be brown and soft. Check out my raspberry banana muffins too!
- Sour Cream: Adds moisture and creates a tender crumb, enhancing the bread’s texture. I use sour cream in my chocolate chunk banana muffins as well.
- Oil and Butter: A mixture provides both moisture and rich flavor, balancing the bread's overall taste.
- Toasted Pecans: Toasting enhances their flavor and adds a satisfying crunch. If you love pecans, check out my turtle ice cream!
- Kosher Salt: Salt is a must in baking, it brings out the flavor and balances the sweetness!
- Dark Chocolate: Used to offset the sweetness of the bread, providing a rich contrast. Dark chocolate with pecans is always an amazing combo. chocolate banana milkshake is amazing if you like this combo!
See banana bread with pecans recipe below card for quantities.
Substitutions
Variations for this pecan banana loaf!
- Switch Pecans for Walnuts: Go nutty with walnuts for a slightly different crunch and flavor.
- Add Butterscotch Chips: Sweeten it up with butterscotch chips for a rich, buttery twist in every bite.
- More Spice, More Flavor: Add extra cinnamon, nutmeg, or a dash of allspice for a cozy, warming flavor.
- Serve with Cream Cheese: Spread on a bit of cream cheese for a creamy, tangy contrast to the banana sweetness.
- Try Maple Glaze Drizzle: After baking, drizzle with a maple glaze for a sweet, fall-inspired finish.
This recipe has not been tested with other substitutions. These are just suggestions.
How to Make Banana Bread with Pecans
Let's make banana pecan bread!
Step 1. Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides. Toss the pecans and chocolate chips with one tablespoon of flour until evenly coated, set aside.
Step 2. In a large mixing bowl, mash the very overripe bananas until smooth.
Step 3. Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
Step 4.
In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cinnamon until evenly mixed. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
Step 5: Stir in the coated pecans and chocolate chips until combined.
Step 6: Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula. Top with a few chopped pecans if desired. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Hint: Always toast nuts! I roast mine in a 350°F for about 10 minutes on a baking sheet lined with foil or parchment paper. Roughly chop them so you can get clean slices.
Pro tips
- Use Almost Black Bananas: Overripe bananas are key for maximum flavor and moisture; regular bananas won’t yield the same results.
- Toss nuts and chocolate with flour: Coat the pecans and chocolate chips with flour to prevent them from sinking to the bottom of the loaf.
- Avoid Overmixing: Mix just until combined; overmixing can make the bread gummy instead of light and fluffy.
- Toast the Pecans: Toasting the pecans enhances their flavor and adds a delicious crunch to the bread. If you love pecans, check out pecan cranberry brownies.
- Line the Pan with Parchment Paper: This ensures easy removal and prevents sticking, making cleanup a breeze.
- Let It Cool Before Slicing: Allow the bread to cool in the pan for a bit before slicing to maintain its structure and avoid crumbling.
Cinnamon Pecan Banana Bread FAQs
How to freeze overripe bananas?
I like to peel my bananas and cut them up in a few pieces. I place them in a freezer bag making sure to remove excess air and place in an airtight container.
Can you freeze banana bread?
Freeze the bread for up to 2 months. Just wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag to prevent freezer burn.
Can I use different kinds of nuts?
Of course! You can use any nut your heart desires. Make sure to roughly chop and toast them!
What is the secret to moist banana nut bread?
The secret to truly moist banana bread is a combination of sour cream and super overripe bananas. Sour cream adds richness and locks in moisture without making the bread heavy, giving it that soft, tender crumb we all love. And when I say overripe bananas, I mean the ones that look almost too far gone, deeply speckled or even black on the outside. The riper the banana, the sweeter and more flavorful your bread will be. Those two ingredients together are what make this banana bread next level.
Storage
Room Temperature: Store your banana bread with pecans in an airtight container at room temperature for up to 4 days. This keeps it fresh and delicious.
Freezing: If you want to keep it longer, freeze the bread for up to 2 months. Just wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag to prevent freezer burn.
Refrigerator: I don’t recommend keeping it in the refrigerator, refrigerating baked goods dry them out!
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Banana Pecan Bread
Equipment
- 9X5 metal baking pan metal is best
- parchement paper
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
- 3 bananas, medium/large overripe, almost black (7-8 inches)
- ¼ cup (52 grams) vegetable oil
- 4 tablespoons (56 grams) unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup (168 grams) granulated sugar
- ¼ cup (64 grams) dark brown sugar
- ½ cup (120 grams) sour cream full fat, room temp (can also use whole milk plain greek yogurt)
- 2 large eggs room temperature
- 1 ½ cups (202 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ¾ cups (90 grams) pecans toasted, roughly chopped
- ¾ cup (130 grams) dark chocolate chips
Instructions
- *You can use all pecans or all chocolate if you prefer, just make sure the total amount stays about the same.
- Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides.
- Toss the pecans and chocolate chips with one tablespoon of flour until evenly coated, set aside.
- In a large mixing bowl, mash the very overripe bananas until smooth.
- Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cinnamon until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
- Stir in the coated pecans and chocolate chips until combined.
- Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula. Top with a few chopped pecans if desired.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Toss nuts and chocolate with flour: Coat the pecans and chocolate chips with flour to prevent them from sinking to the bottom of the loaf.
Avoid Overmixing: Mix just until combined; overmixing can make the bread gummy instead of light and fluffy.
Toast the Pecans: Toasting the pecans enhances their flavor and adds a delicious crunch to the bread.
Line the Pan with Parchment Paper: This ensures easy removal and prevents sticking, making cleanup a breeze.
Let It Cool Before Slicing: Allow the bread to cool in the pan for a bit before slicing to maintain its structure and avoid crumbling.
Andrea says
The amount of cinnamon with pecans makes it perfect for Fall