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loaf of banana bread with glaze and pecans sliced on cookie sheet
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5 from 23 votes

Banana Nut Bread Recipe

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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8

Ingredients

For the bread:

  • ¾ cup (150g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • ¼ 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 ½ teaspoons cinnamon
  • 2 cups (248g) all purpose flour
  • 1 cup chopped pecans

For the glaze:

  • 1 ¾ cups (198g) powdered sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons vanilla
  • 2 tablespoons milk, nondairy milk, or heavy whipping cream
  • ¾ cup toasted chopped pecans

Instructions

  • Preheat oven to 350°F. Grease a 8x4 or 9x5-inch loaf pan with shortening or butter and coat it with sugar. You can also just use nonstick cooking spray (but if you use the spray don't add the sugar; it'll burn the outside of your bread).
  • Mash bananas in a large bowl using a fork or a potato masher.
    2 overripe bananas
  • Add oil, sugar, eggs, baking soda, cinnamon, and salt and stir until combined.
    ¾ cup (150g) granulated sugar, ½ cup (118ml) vegetable oil, ¼ teaspoon salt, 2 large eggs, 1 ½ teaspoons cinnamon, 1 teaspoon baking soda
  • Add flour, milk, vanilla, and vinegar and stir until batter is combined (will be slightly lumpy). Fold in nuts. Pour into prepared pan.
    7 tablespoons milk, 1 teaspoon vinegar, 2 cups (248g) all purpose flour, 1 cup chopped pecans, 1 teaspoon vanilla extract
  • 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.
    1 ¾ cups (198g) powdered sugar, ¼ teaspoon salt, 1 ½ teaspoons cinnamon, 1 ½ teaspoons vanilla, 2 tablespoons milk, nondairy milk, or heavy whipping cream, ¾ cup toasted chopped pecans

Video

Notes

  • 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.
  • Swap 1/2 cup unsalted butter for the oil for a rich buttery taste.
  • Make walnut banana bread with chopped walnuts or banana pecan bread with chopped pecans!

Nutrition

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

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