That Spicy Chick

Banana Pecan Nut Bread (with Peanut Butter!)

This Banana Pecan Nut Bread is incredibly moist, soft, and absolutely delicious! It has less eggs and sugar than most other recipes, and is still wonderfully fluffy, sweet, and nutty thanks to the addition of creamy peanut butter and pecans!

Three slices of Banana Pecan Bread and loaf on parchment paper with a bread knife.

Incredibly moist, super soft, peanut buttery, pecan nutty, and deeee-lish! Yup, that sums up this Banana Pecan Nut Bread with Peanut Butter perfectly. 😋

As I mentioned in my recent Apricot Almond Oat Slice post, I’ve been doing A WHOLE LOT of baking now that I’m trying to stay at home as much as possible due to the Covid-19 pandemic. Baking (and cooking!) has been kind of a therapeutic addiction during these past few weeks. Naturally, it was only a matter of time before a banana bread would grace my oven.

True story: My mom hates ALL butters. Including peanut butter. (Yes, I know – I’m still trying to figure out how are we even related.) I sent her a few slices of this banana pecan nut bread and she absolutely LOVED it. I still don’t have the heart to tell her that the magic in this bread is a result of something she supposedly loathes, and just keep sending her slices whenever I make a loaf. She’s been happily inhaling them! 😄

Four slices of Banana Pecan Bread on a white plate. Loaf on parchment paper lined cutting board and three ripe bananas in the back.

WHAT MAKES THIS BANANA BREAD DIFFERENT THAN OTHERS?

  • Most banana bread recipes out there call for at least two eggs to help keep the quick bread nice and moist. I get away with using just one egg in this tasty loaf because of my secret ingredient (or not so secret since it’s in the title) – PEANUT BUTTER! It makes this delicious banana nut bread more scrumptious, soft, and absolutely lovely!
  • I use less sugar (just ½ cup in total) than most recipes out there. It’s partly due to using a peanut butter with added sugar, but mostly because using overripe bananas (the soft and black spotty ones) pays off and helps tremendously to naturally sweeten this Banana Pecan Nut Bread!
  • This bread is very cake like in texture and is ultra moist! This makes it perfect for a sweet midday snack or dessert in addition to breakfast and brunch. 👌

Guys, this Banana Pecan Nut Bread with Peanut Butter truly delivers, and I’m sure you and your family will love it!

Let’s make a loaf!

Four slices of Banana Pecan Bread on a white plate.

INGREDIENTS

  • Bananas: Three to four medium sized bananas that are very ripe! The blacker and spottier they are, the more naturally sweeter the banana bread will be!
  • Butter: I’ve used unsalted butter for this recipe. But if you prefer, you can swap for vegetable or olive oil too.
  • Egg: Just one to help bind everything together.
  • Sugar: Both light brown sugar and granulated white sugar. You’ll notice that I use less sugar overall than most banana breads call for. But I promise this banana bread will be perfectly sweet and delicious thanks to the overripe bananas, and also because of the next ingredient. 👇
  • Peanut Butter: I used Skippy’s creamy peanut butter, which has salt and sugar already added into it. But you’re welcome to use a natural peanut butter if you wish.
  • Vanilla Extract: Simply because it makes sweet baked desserts smell and taste wonderful!
  • Flour: I used Bob’s Red Mill Organic Unbleached White All-Purpose Flour.
  • Baking Powder and Baking Soda: To help the bread rise and to keep it moist.
  • Fine Sea Salt: Just a pinch to balance out the sweetness.
  • Spices: Some ground cinnamon and nutmeg. But if you like, you can also add a pinch of ground cloves to make this bread full of warming spices!
  • Pecans: I LOVE pecans so chose to use them in this banana nut bread recipe. But you’re welcome to swap them for walnuts, almonds, hazelnuts, etc. or any other nuts you prefer.
  • Olive Oil or melted butter: For greasing the loaf pan/dish. This will help make it easier to unmold the bread from the pan once it’s done baking.
Chopped pecans on a cutting board.

HOW TO MAKE BANANA PECAN NUT BREAD

Prep oven and pan: Preheat oven to 165°C/325°F/Gas Mark 3. (Note: If using a nonstick metal or aluminum steel loaf pan, preheat to 175°C/350°F/Gas Mark 4). Grease a 9×5-inch glass loaf dish or a 9×5-inch loaf pan with olive oil or melted butter.

Mash bananas: Peel the bananas and place the flesh in a large mixing bowl. Use a potato masher (or fork) to mash until mostly smooth (it’s okay if there are a few small lumps).

Mashed bananas and a potato masher in a large mixing bowl.

Mix wet ingredients: Place the unsalted butter in a microwave safe measuring cup or bowl and heat for 30-45 seconds, stirring in between, until melted. To the bowl with the mashed banana, add the egg, melted butter, brown sugar, granulated white sugar, peanut butter, and vanilla extract. Stir until combined well. (It’s okay if there are still some peanut butter swirls: they should disappear in the next step.)

Mixing bowl with brown-orange liquid and a rubber spatula.

Fun fact: While sugar is technically a “dry” ingredient, when it comes to baking, it’s considered a “wet” ingredient because it’s usually combined with the other wet ingredients.

Add dry ingredients: Next, add the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg. Mix until combined well and there are no longer lumps of flour visible.

Mixing bowl with batter and a rubber spatula.

Mix in nuts: Add ¾ cup of the pecans and fold into the batter until just combined. Do not overmix. (Overmixing can cause more air bubbles and gluten to form in the batter, which will result in a rubbery and chewy loaf. So mix until everything has JUST combined!)

Chopped pecans on top of batter in a mixing bowl with a rubber spatula.

Transfer to loaf dish/pan: Then transfer the batter to the prepared baking dish/pan and smooth the top with a rubber spatula or the back of a large spoon. Top evenly with the remainder chopped pecans.

WHAT TO DO IF YOU’VE ACCIDENTALLY OVERMIXED THE BATTER?

Just in case you’ve overmixed the batter and some air bubbles have formed in it (you can tell if it’s been overmixed if it was slightly tough to mix around in the bowl), I have a tip for you! To force the air bubbles to release, firmly tap the baking loaf dish/pan on the counter a few times. The bubbles will be forced to the top and “pop”. The less air bubbles there are, the more moist your loaf will be.

Batter topped with chopped pecans in a glass loaf dish.

Bake: Bake for 65-75 minutes (if using a nonstick metal or aluminum steel loaf pan, bake for 55-65 minutes), or until a wooden toothpick inserted into the center of the loaf comes out clean.

Cool: Transfer the baking dish to a cooling rack and allow to rest for 10 minutes. Then carefully invert the loaf onto the cooling rack and set it upright.

Baked banana pecan nut bread on top of cooling rack.

Serve!: Cool completely, then slice and enjoy!

Or you can store the loaf whole or sliced after cooling in a sealed airtight container either in the fridge or on the counter for 4-5 days. I recommend cling wrapping the loaf (or the individual slices) to ensure that the bread remains moist and fresh.

Four slices of Banana Pecan Bread on a white plate. Loaf on parchment paper lined cutting board and ripe bananas in the back.

VARIATIONS

There are plenty of ways to customize this banana pecan nut bread! You can..

  • Get rid of the nuts: Not a fan of having chunky nuts in your banana bread? Simply don’t add the pecans!
  • Use different nuts: Walnuts, hazelnuts, almonds, etc. would all work great in this banana nut bread.
  • Use almond extract: Swap the vanilla extract for almond extract for a more fragrant nutty essence and flavor!
  • Add more peanut butter: If you love peanut butter as much as I do, you can add ¼ to ½ cup more peanut butter to the batter! Alternatively (or in addition to), you can schmear the top of the loaf with peanut butter, then top it with the remainder chopped pecans (briefly toast them in a pan on the stovetop first) for a more indulgent and peanut buttery flavor! SWOON! 😍
  • Add chocolate chips: Simply because chocolate makes life better! ❤️
  • Make it refined sugar free: Use a natural peanut butter instead of one with added sugar. Also, swap the white and light brown sugar for maple syrup or honey to sweeten the bread instead. By using overripe bananas, the banana bread will already be very naturally sweet. So feel free to adjust the amount of sweetener you use to suit your taste.
  • Swap the butter for oil: You’re welcome to swap the butter for vegetable or olive oil if you prefer. It will give the bread a fluffier texture, and keep the banana bread moist for days!
  • Make Banana Pecan Nut Muffins: You can turn this banana nut bread into muffins by baking the batter in muffin tins instead. Simply bake in the muffin tins for 20-25 minutes. Check if the muffins are done by inserting a wooden toothpick into the center. It should come out clean. Then enjoy them for breakfast or as a snack during the week!
Two slices and loaf of Banana Pecan Bread on parchment paper.

BAKING BANANA BREAD IN A GLASS LOAF DISH VS. OTHER MATERIAL PANS

The type of pan you use will affect the outcome of the baked banana bread.

I recommend using a glass loaf dish for quick breads as it allows the top and bottom of the bread to evenly brown without overbrowning and drying out the edges. (AKA – no burnt tasting banana bread!) Also, it’s easier to clean than a nonstick metal pan, and doesn’t have the risk of metal pans giving your banana bread a metallic aftertaste.

As a general rule when baking in a glass dish, you should reduce the temperature by 25°F and add an extra 10 minutes to the baking time.

You can bake this banana bread in a nonstick metal or aluminum steel loaf pan too if that’s what you happen to own. But bake it at an oven temperature of 175°C/350°F/Gas Mark 4 for 55-65 minutes. Also, I recommend lining the pan with parchment paper for easier cleanup if using a loaf pan other than a glass one. The parchment paper will also make it easier to “lift” the loaf out of the pan and transfer it to a cooling rack.

To find out more about how different baking materials affect quick breads, Food52 did a mini-experiment that you may find interesting. Check it out here.

Hand holding up a slice of Banana Pecan Bread with a bite taken out of it.

HOW TO FREEZE BANANA BREAD

If you’d like to make and freeze the banana bread for later, you can wrap up the loaf tightly in cling wrap after it cools completely. Then wrap it up again in foil for an extra layer of protection. Alternatively, place the cling wrapped banana bread in a sealed freezer bag instead of wrapping it in foil. Then freeze for up to three months. To thaw, unwrap the banana bread loaf and place it on a paper towel lined cutting board on your counter. The loaf will take around two hours to fully thaw.

If you prefer to freeze individual slices, follow the same procedure as for freezing the loaf. It will take around 30-60 minutes to defrost for the slices. Microwave the slices if you like for a few seconds to enjoy warm banana bread.

Batter with pecans in mixing bowl, batter topped with pecans in glass loaf dish, baked banana pecan bread on cooling rack, hand holding up a bitten into slice of banana pecan nut bread.

MORE EASY SWEET TREATS & DESSERTS

Looking for more sweet treats and delicious desserts to satisfy your sweet tooth? Try one of these!


If you make this recipe, leave a comment and review it below with a star rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉

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Three slices of Banana Pecan Bread and loaf on parchment paper with a bread knife.

Banana Pecan Nut Bread (with Peanut Butter!)

5 from 1 reviews

This Banana Pecan Nut Bread is incredibly moist, soft, and absolutely delicious! It uses less eggs and sugar than most other recipes, and is still wonderfully fluffy, sweet, and nutty thanks to the addition of creamy peanut butter and pecans!

  • Author: Lavina
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Brunch, Dessert
  • Method: Mix, Bake
  • Cuisine: American
Scale

Ingredients

  • 34 medium overripe Bananas (about 1.5 – 2 cups mashed)
  • 100g grams (1/2 cup) Unsalted Butter – cut into smaller chunks
  • 1 large Egg
  • ¼ cup Light Brown Sugar
  • ¼ cup granulated White Sugar
  • ¼ cup Creamy (smooth) Peanut Butter
  • 1 TSP Vanilla Extract
  • 2 cups Unbleached White All-Purpose Flour
  • ½ TSP Baking Powder
  • 1 TSP Baking Soda
  • ½ TSP Fine Sea Salt
  • ¾ TSP ground Cinnamon
  • ¼ TSP ground Nutmeg
  • 100 grams (about 1 cup) Pecans – coarsely chopped*
  • Olive Oil or melted butter, for greasing the pan

Instructions

  1. Preheat oven to 165°C/325°F/Gas Mark 3. (Note: If using a nonstick metal or aluminum steel loaf pan, preheat to 175°C/350°F/Gas Mark 4). Grease a 9×5-inch glass loaf dish or a 9×5-inch loaf pan with olive oil or melted butter.
  2. Peel the bananas and place the flesh in a large mixing bowl. Use a potato masher (or fork) to mash until mostly smooth (it’s okay if there are a few small lumps).
  3. Place the unsalted butter in a microwave safe measuring cup or bowl and heat for 30-45 seconds, stirring in between, until melted.
  4. To the bowl with the mashed banana, add the egg, melted butter, brown sugar, granulated white sugar, peanut butter, and vanilla extract. Stir until combined well. (It’s okay if there are still some peanut butter swirls: they should disappear in the next step.)
  5. Next, add the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg. Mix until combined well and there are no longer lumps of flour visible.
  6. Add ¾ cup of the pecans and fold into the batter until just combined. Do not overmix. (Overmixing can cause more air bubbles and gluten to form in the batter, which can result in a rubbery and chewy loaf. So be sure to mix until JUST combined!) Then transfer the batter to the prepared baking pan/dish and smooth the top with a rubber spatula or the back of a large spoon. Top evenly with the remainder chopped pecans.
  7. Bake for 65-75 minutes (if using a nonstick metal or aluminum steel loaf pan, bake for 55-65 minutes), or until a wooden toothpick inserted into the center of the loaf comes out clean.
  8. Transfer the baking dish to a cooling rack and allow to rest for 10 minutes. Then carefully invert the loaf onto the cooling rack and set it upright. Cool completely, then slice and enjoy!

Notes

  1. Baking time may vary: A lot of factors such as the size of your eggs, size of your bananas, the type of oven you have – electric or fan, and even altitude can affect how long it’ll take the banana bread batter to fully cook through. That’s why I recommend testing for doneness with a wooden toothpick. Once it comes out clean, you’ll know that the bread is done.
  2. Storing: The banana bread can be stored sliced or whole in a sealed airtight container either in the fridge or on the counter for 4-5 days. Cling wrapping the loaf (or individual slices) and placing in the sealed airtight container will ensure that the bread remains moist and fresh.
  3. Freezing: You can freeze the banana loaf whole or as slices. Wrap up the loaf tightly in cling wrap after it cools completely, then wrap it up again in foil for an extra layer of protection. Alternatively, place the cling wrapped banana bread in a sealed freezer bag instead of wrapping it in foil. Then freeze for up to three months. To thaw, unwrap the banana bread loaf and place it on a paper towel lined cutting board on your counter. The loaf will take around two hours to fully thaw. To freeze individual slices, follow the same procedure as for freezing the loaf. It will take around 30-60 minutes to defrost for the slices. Microwave the slices for a few seconds to enjoy warm banana bread if you like.
  4. Pro-tip for overmixing: Sometimes stirring the batter too much can cause air bubbles to form in the batter. To force them to be released, firmly tap the baking loaf pan/dish on the counter a few times before placing in the oven to bake. The bubbles will be forced to the top and “pop”. The less air bubbles there are, the more moist your loaf will be.
  5. Chopped pecan sizes: I like to have a variety of pecan sizes in the banana bread loaf and for topping it with. You can chop them all up coarsely if you like, or leave some bigger pieces like I do.

Nutrition

  • Serving Size: 1 slice
  • Calories: 293
  • Sugar: 13.2g
  • Sodium: 234mg
  • Fat: 16.2g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 9.8g
  • Trans Fat: 0g
  • Carbohydrates: 34.1g
  • Fiber: 2.5g
  • Protein: 5g
  • Cholesterol: 33.4mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

Three slices of Banana Pecan Bread and loaf on parchment paper with a bread knife.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

2 comments on “Banana Pecan Nut Bread (with Peanut Butter!)”

  1. Very nice . Love banana taste in it

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