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loaf of banana bread with glaze and pecans sliced on cookie sheet
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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!
Course Dessert
Cuisine American
Keyword banana, bread, pecan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 440kcal
Author Dorothy Kern
Cost $8

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 9x5 or 10x5.5” 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.

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

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