Moist Banana Pecan Bread

Indulge in the ultimate comfort treat with this Moist Banana Pecan Bread, a luscious loaf bursting with natural sweetness from ripe bananas and a rich, nutty crunch from toasted pecans. This classic recipe is elevated by the addition of sour cream, ensuring every bite stays irresistibly moist and tender. A hint of cinnamon adds a warm depth of flavor, while a blend of granulated and brown sugar creates a perfectly balanced sweetness. Easy to prepare in just 15 minutes, this banana bread bakes to golden perfection in under an hour. Ideal for breakfast, dessert, or as a mid-day snack, it’s a crowd-pleasing favorite that pairs beautifully with a cup of coffee or tea. Perfect for using up overripe bananas, this timeless recipe is a must-try for home bakers and banana bread lovers alike!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 3 large ripe bananas
• 0.5 cup unsalted butter
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup sour cream
• 1 cup pecans
• 1 tablespoon all-purpose flour (for tossing pecans)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Set aside.

Step 3

In a microwave-safe bowl, melt the butter, then let it cool slightly. Stir the melted butter into the mashed bananas.

Step 4

Add the granulated sugar, light brown sugar, eggs, and vanilla extract to the banana mixture. Whisk until well combined.

Step 5

In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon.

Step 6

Gradually add the dry ingredients to the wet banana mixture, stirring gently with a spatula until just combined. Avoid overmixing to prevent dryness.

Step 7

Fold in the sour cream to create a moist batter.

Step 8

Toss the chopped pecans in 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the pecans into the batter.

Step 9

Pour the batter into the prepared loaf pan, spreading it out evenly.

Step 10

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and onto a wire rack to cool completely.

Step 12

Slice and serve. Enjoy!

Nutrition Facts

Serving size	1245.1 grams (1245.1g)

Amount per serving	% Daily Value*
Calories	3526

Total Fat 156.00g	200%
Saturated Fat 53.30g	267%
Polyunsaturated Fat 21.60g
Cholesterol 554mg	185%
Sodium 2687mg	117%
Total Carbohydrate 507.70g	185%
Dietary Fiber 28.40g	101%
Total Sugars 263.40g
Protein 56.10g	112%

Vitamin D 82IU	410%
Calcium 404mg	31%
Iron 17mg	94%
Potassium 2376mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 6.1%

Carbs: 55.5%