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This Banana Pecan Bread is the perfect blend of sweet, nutty, and comforting flavors! Made with ripe bananas for natural sweetness and filled with crunchy toasted pecans, each slice is moist, tender, and bursting with flavor. The subtle hint of cinnamon adds warmth, making it a cozy treat for breakfast or a snack. Whether enjoyed warm with a spread of butter or as-is, this bread is a delicious way to use up those overripe bananas.
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Banana Pecan Bread

Whether you’re hosting a brunch, preparing a festive breakfast, or simply craving a sweet treat, Banana Pecan Bread is the perfect choice. The combination of moist banana bread, crunchy pecans, and sweet frosting makes it a crowd-pleaser that everyone will enjoy.
Course Breakfast, Dessert
Cuisine American
Keyword Banana Pecan Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

  • 1 cup pecans 115 grams
  • ½ cup unsalted butter softened to room temperature, 115 grams
  • ⅓ cup soft brown sugar 70 grams, packed
  • ½ cup pure maple syrup 120ml
  • 1 ¾ cups all-purpose flour 210 grams
  • 2 large eggs
  • 3 medium or 2 large bananas mashed, 250-275 grams peeled weight, 1 cup mashed
  • 1 Tsp vanilla extract
  • 1 Tsp baking soda bicarbonate of soda
  • ½ Tsp ground cinnamon
  • ¼ fine sea salt

For the frosting:

  • 5 Tbsp cream cheese cold (see notes), 75 grams
  • 2 ½ Tbsp unsalted butter room temperature, 35 grams
  • 1 Tbsp pure maple syrup
  • ⅛ Tsp fine sea salt
  • 1 ½ cups powdered sugar icing sugar, 175 grams

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line an 8½ x 4½-inch loaf pan with parchment paper or a loaf pan liner.
  • Spread the pecans on a baking sheet and toast them in the oven for 5-8 minutes, until fragrant. Let them cool completely.
  • Place ½ cup of the cooled pecans in a food processor and pulse until finely ground, being careful not to over-process into butter. Roughly chop the remaining pecans and set aside.
  • In a stand mixer, beat the butter and brown sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Then, add the maple syrup, vanilla, and mashed bananas, mixing until everything is smooth and combined.
  • In a medium bowl, mix the ground pecans, flour, baking soda, cinnamon, and salt. Gently stir the dry ingredients into the wet mixture until just combined. Then, fold in the chopped pecans.
  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick or cake tester into the center—it should come out clean. If not, bake for an additional 5 minutes at a time until done. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

  • While the banana bread is cooling, prepare the frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar, maple syrup, and salt, then continue beating until light and fluffy, scraping the sides as needed.
  • Once the bread is cool, spread the frosting evenly over the top. If you like, sprinkle chopped pecans and drizzle a bit of maple syrup on top.

Notes

Storage Instructions

Fridge: If you've used the maple cream cheese frosting, store the banana bread in the fridge for up to 4-5 days. Be sure to wrap it well to keep it fresh.
Freezer: For longer storage, freeze individual slices (for quicker defrosting) or the whole loaf. Avoid freezing it with frosting. The banana bread will keep for up to 3 months in the freezer.
Room Temperature: If unfrosted, you can store the banana bread at room temperature for 3-4 days, wrapped tightly. If frosted, or if your home is humid, store it in the fridge.