Banana Nut Bread Recipe

5 from 6 votes
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This is the BEST Banana Nut Bread Recipe: it’s easy and moist and full of pecans. It’s my mom’s banana bread and I even gave it a cinnamon glaze.

With or without the glaze, this seriously is the best banana bread – it’s even better than Starbucks!

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loaf of banana bread with glaze and pecans sliced on cookie sheet

BEST Easy Banana Bread

It’s no secret that I love banana bread. I have several versions on this site, all stemming from my mom’s banana bread recipe. I do lots of different things to her recipe: add chocolate chips or peanut butter or take out some fat and add more banana. There are so many ways you can edit her recipe to make it healthier, not-so-healthier, or for people with food allergies.

The original recipe uses butter and sour milk. You can swap buttermilk for the sour milk or you can use plain old milk and vinegar. You can substitute oil for butter as well, which makes this bread the perfect bread to turn dairy-free.

This easy banana nut bread is so decadent and moist, and I loaded it with cinnamon and pecans and topped it with a cinnamon glaze that’s to DIE FOR.

Ingredients in Banana Nut Bread

  • Vegetable Oil: I go back and forth between using butter or oil. I find that oil keeps the bread extra moist, but you can really swap it equally for softened butter in this recipe.
  • Bananas: make sure to use overripe bananas. I call them tired; that is, they’re brown spotted. The more brown spots, the sweeter the banana.
  • Baking Soda: This is the leavening agent that is activated with the vinegar/sour milk/buttermilk.
  • Milk: you can use ANY kind of milk: buttermilk, regular milk, OR nondairy milk.
  • Vinegar: if you’ve used regular or nondairy milk, you must add vinegar. The recipe needs acid to activate the baking soda.
  • Sugar, Eggs, Vanilla, Salt: Typical for Banana Bread
  • Cinnamon: this is optional but I love adding it to banana bread

How to substitute milk in this recipe:

If you use buttermilk, skip the vinegar.

If you use cow’s milk, you can use nonfat, 2% or whole. Add 1 teaspoon vinegar to the milk and let it sit 5 minutes, while you mix the other ingredients.

If you use non-dairy milk (i.e. soy, almond, cashew, oat), just add 1 teaspoon vinegar to the mixture when you’re mixing.

loaf of banana bread with glaze and pecans

How to make Banana Nut Bread

Prepare the Pan: Grease a 9×5 or 10×5.5” loaf pan with shortening or butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)

Wet Ingredients: Stir oil, sugar, and salt with wooden spoon or spatula. Set aside.

Blend Bananas: Add bananas, eggs, milk, vinegar, vanilla, baking soda, cinnamon (if using) to a blender and process until smooth.

Mix Wet and Dry: Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in pecans. Pour into prepared pan.

Bake: Bake for 45-60 minutes, or until a toothpick comes out clean alongside the crack. (If you put the toothpick in the crack it will come out with just a little batter/crumbs sticking to it.) The edges will be a dark brown and there will be a nice crack down the center.

Optional Frosting: whisk powdered sugar, cinnamon, and salt in a medium bowl. Whisk in vanilla and 1 tablespoon milk, adding more milk as needed for consistency (up to 2 tablespoons). Frost banana bread and top with toasted pecans.

The frosting is optional but I love the cinnamon flavor it adds to this banana nut bread with pecans!

Storing and Freezing Banana Nut Bread

Storing: store covered on the counter for up to 3 days.

Freezing: you can freeze the entire loaf, frosted or unfrosted, just wrap it well in plastic wrap. I also like to freeze slices in plastic bags for easy snacks.

slices of banana nut bread stacked

FAQ & Tips

What kind of nuts go in Banana Bread?

You can use any kind of nuts you like, but I especially love pecans or walnuts.

How do you keep banana bread moist?

I find that oil keeps it more moist than butter, and the key is to not over bake it.

Why does my banana nut bread fall in the middle?

Because it’s not baked all the way. Banana bread rises and cracks down the center and finishes baking in that crack. If you take it out too soon it can collapse. I suggest testing with a toothpick in the crack and remove it when there are a few crumbs stuck but it’s not wet looking.

What substitutions can I make for this recipe?

  • Substitute ½ cup softened butter for the oil. Cream the butter and sugar in step 2.
  • Pick your favorite milk (just be sure to add the vinegar if you’re not using buttermilk).
  • Skip the nuts and make plain banana bread.

Can you make banana nut muffins instead of bread?

Yes – simply divide into 12 muffin cups instead. Bake 13-15 minutes.

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Banana Nut Bread

The BEST Banana Nut Bread with pecans is an easy recipe adapted from my mom's banana bread. It's filled with chopped pecans and cinnamon and topped with a cinnamon glaze!
5 from 6 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients

For the bread:

  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 teaspoon salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons milk see note
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 2 cups all purpose flour
  • 1 cup chopped pecans

For the glaze:

  • 1 3/4 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons milk, nondairy milk, or heavy whipping cream
  • 3/4 cup toasted chopped pecans

Instructions

  • Preheat oven to 350°F. Grease a 9×5 or 10×5.5” loaf pan with shortening or butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
  • Stir oil, sugar, and salt with wooden spoon or spatula. Set aside.
  • Add bananas, eggs, milk, vinegar, vanilla, baking soda, cinnamon to a blender jar and blend until smooth.
  • Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in pecans. Pour into prepared pan.
  • Bake for 45-60 minutes, or until a toothpick comes out clean alongside the crack. (If you put the toothpick in the crack it will come out with just a little batter/crumbs sticking to it.) The edges will be a dark brown and there will be a nice crack down the center. (There is a wide range of cooking time because all ovens bake differently, as do all pans. My banana breads never bake in the same amount of time!)
  • Cool completely before removing loaf from pan and frosting.
  • To make the frosting: whisk powdered sugar, cinnamon, and salt in a medium bowl. Whisk in vanilla and 1 tablespoon milk, adding more milk as needed for consistency (up to 2 tablespoons). Frost banana bread and top with toasted pecans. Chill to set. Store in an airtight container for up to 3 days or slice and freeze for up to 1 month.

Recipe Notes

Substitutions:
  • Use equal parts regular milk or nondairy milk or buttermilk. If using buttermilk, omit vinegar.
  • Use equal parts butter for the vegetable oil (cream butter and sugar in step 2 before continuing)
  • Use walnuts instead of pecans if desired.

Nutrition Information

Serving: 1serving | Calories: 440kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 253mg | Potassium: 168mg | Fiber: 3g | Sugar: 39g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword banana, bread, pecan

The BEST Banana Nut Bread with pecans is an easy recipe adapted from my mom’s banana bread. It’s filled with chopped pecans and cinnamon and topped with a cinnamon glaze!

Last Updated on October 30, 2020

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53 CommentsLeave a comment or review

  1. This was absolutely amazing. I made it for my husband…who cut himself a second slice after I served him the first time. Also shared it with my tutee and her mom, and they also asked for seconds, even the 5 year old who usually doesn’t like nuts. The recipe was enough to share with so many others but eat more than half myself!

    1. Forgot to mention: I used almond milk (not cashew), used about half the amount of pecans called for, and no nutmeg or cloves and it was still mind-blowingly delicious.

      1. I didn’t save this recipe but luckily found it again and am making it over a year later! 20 pounds lost and more conscious of my portions…I can’t find the nutrition information. Can you please post it? Thank you!

  2. What a great story! I am loving all the banana bread things right now! I just can’t get enough!

  3. I sort of LOVE this recipe and that it is dairy free! I have a friend who s dairy free I am going to send to her! 

  4. I absolutely love that you gave banana bread the praline twist!!! I would probably eat the entire loaf!!!

  5. I’ve never tried cashew milk, but your recipe makes me want to! 
    I can’t believe how soft it looks.
    I will be making this over and over again leading up to Christmas! 
    Thanks 

    1. Thank you! It really is my favorite banana bread recipe and it’s pretty indestructible. There are so many substitutions you can make!

  6. Crazy awesome that this bread is dairy free! It looks insanely good; no one would ever know it was made with cashew milk! Also: I second the kitten idea! 

  7. The people at the humane society told us it’s better to adopt an adult, because with kittens you don’t know what their personality will be when they grow up. But, as sweet and tolerant as our cat is, I have to admit I still feel uneasy when he climbs up on me and stares into my eyes up close.  Hey, this recipe looks fabulous!  And it turns out to look really impressive!!!

  8. When I first started to follow your blog a couple years back, I remember seeing your cat on instogram…don’t you still have it?!

    Btw, I just saw a couple of your videos on your YouTube channel and I really liked them.