Name: Easy Banana Pecan Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large overripe bananas, mashed; 2 large eggs; 1/2 cup maple syrup; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup chopped pecans

Why You’ll Love Easy Banana Pecan Bread Recipe

This banana pecan bread:

Has a moist, fluffy texture and rich banana flavor
Adds satisfying crunch from chopped pecans
Takes just a few minutes to prep and under an hour to bake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium overripe bananas
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup coconut oil (or other neutral‑flavored oil)
1 1/2 cups all‑purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped pecans

Topping
1/2 teaspoon cinnamon
2 tablespoons sugar

Directions

Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper.
In a large bowl, mash the bananas, then add both sugars and the melted coconut oil. Whisk until smooth.
Add flour, baking powder, baking soda, salt, and cinnamon; mix until just combined. Fold in the pecans.
Pour the batter into the prepared pan and sprinkle the cinnamon and sugar on top.
Bake for about 47–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing and serving.

Servings and timing

Makes about 12 servings.
Prep time: 5 minutes
Cook time: About 50 minutes
Total time: About 55 minutes

Variations

Swap in chopped walnuts instead of pecans for a slightly different nutty flavor
Add chocolate chips or dried fruit to the batter for extra sweetness
Make mini loaves or muffins by baking the batter in smaller pans (adjust baking time accordingly)

Storage/Reheating

Store leftover banana pecan bread at room temperature in an airtight container for up to 3 days. You can also refrigerate it for up to one week or freeze slices for several months. To reheat, warm slices in a low oven or toaster oven until just heated through.

FAQs

What if my bananas aren’t very ripe?

Banana bread turns out best with very ripe, spotty bananas. If yours aren’t ripe enough, let them sit on the counter for a day or two until they’re sweeter and softer.

Can I use oil substitutes?

Yes — you can use melted butter or another neutral oil instead of coconut oil, but this may slightly change the texture and flavor.

Do I need to toast the pecans first?

Toasting pecans isn’t required, but it can enhance their flavor and crunch if you have time.

Can I reduce the sugar?

You can reduce the sugar slightly if you prefer less sweetness, though the bread may be a bit denser.

Can I make this bread gluten‑free?

Yes — try using a gluten‑free all‑purpose flour blend in place of regular flour, and check baking time adjustments as needed.

How can I tell when the bread is done?

Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs, but not wet batter.

Why is my banana bread gummy in the middle?

If the bread is gummy, it may be underbaked or the batter was overmixed. Ensure it bakes fully and mix just until ingredients are combined.

Can I add spices?

Yes, feel free to add extra cinnamon or a pinch of nutmeg for more warmth and flavor.

What’s the best pan size?

An 8×4‑inch or 9×5‑inch loaf pan works well. Using a different size may change baking time.

Can I make this dairy‑free?

Yes — this recipe is already dairy‑free if you use oil instead of butter. Just check any add‑ins for dairy content.

Conclusion

This easy banana pecan bread is a classic cozy recipe that’s flavorful, moist, and simple to prepare. Whether you’re baking for snacks, dessert, or breakfast, it’s a dependable treat with a satisfying texture and warm cinnamon‑nut goodness. Give it a try with your favorite mix‑ins and enjoy every slice.