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–+ servings
Pecan banana bread on a piece of parchment paper with bananas in the background.

Banana Pecan Bread

Amanda
Banana bread with pecans! It’s super moist and soft, packed with intense banana flavor and cinnamon, plus crunchy toasted pecans for that perfect bite. I added dark chocolate chips because who doesn't love pecan chocolate??
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices

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

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!
*Make sure the butter is cooled down or else it will melt the chocolate chips
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.
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.