Banana Pecan Bread
This tender banana bread is made with ripe bananas, pecans, and warm pumpkin pie spice for a flavorful, bakery-style loaf. The recipe makes two generous loaves, making it ideal for sharing or freezing for later.
This recipe is breakfast, scaled for 16 servings, with 10 min prep and 60 min cook.
Prep: 10 min · Cook: 60 min · Total: 70 min · Serves: 16
Quick cooking notes
- Core ingredients include all-purpose flour, granulated sugar, baking soda, baking powder.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 16 servings.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1.5 tsp pumpkin pie spice
- 3 large ripe bananas (mashed)
- 2 large eggs (lightly beaten)
- 0.5 cup sour milk
- 0.75 cup vegetable oil
- 1 cup pecans (chopped)
Instructions
- Preheat the oven to 375°F (190°C) and grease and flour two loaf pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Add the mashed bananas, eggs, sour milk, and vegetable oil, then stir just until the batter is combined.
- Fold in the chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.
Nutrition (per serving)
- Calories: 269
- Protein: 4 g
- Fat: 14 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Sugar: 14 g
- Sodium: 176 mg
Nutrition values are estimates based on stored ingredient totals and serving size.