Banana Pecan Bread – The Big Man’s World ®

This banana bread recipe is loaded with pecans and cinnamon, and ready in minutes! Topped with crunchy cinnamon sugar, it’s moist, fluffy, and makes the best dessert or afternoon treat.

You can never have too many banana bread recipes. Around here, we rotate through my cinnamon crunch banana bread and now this pecan-studded version- which may just be the new family favorite.

Classic banana bread is popular for good reason, but I wanted to create a twist that felt a little more indulgent, so I tested this loaf with walnuts, pecans, and even no nuts at all. The pecans won out every single time: they add a buttery sweetness that pairs so well with banana. 

Because I also don’t do things halfway, I top the batter with a cinnamon-sugar crust. After a few test runs, my sister insisted this version tastes like banana bread meets coffee cake (and I have to agree). The result is a loaf that’s moist and fluffy inside, with a golden crackly top that makes every slice feel special. 

Table of Contents

1. Key Ingredients
2. How to make banana pecan bread
3. Arman’s recipe tips
4. Frequently asked questions
5. Banana Pecan Bread (Recipe Card)
6. More delicious ways to enjoy banana bread

Why make my banana pecan bread recipe

• It has the perfect texture. Like any good banana bread, this one is super moist and fluffy in the middle and has a tender crumb. The crunchy topping gives it that extra touch of decadence.
• There are no eggs needed. It’s similar to my eggless banana bread but with a few small tweaks and, of course, the addition of pecans.
• Versatile. You can use this exact batter to make banana pecan muffins or even mini loaves.

Key Ingredients

Find the printable recipe with measurements below.

• Bananas. I prefer super-ripe bananas (to the point that they are almost black) as they yield a more moist bread, but generic ripe bananas are fine.
• Sugar. I used a mix of white and brown sugar, but either one works.
• Coconut oil. Or any neutral-flavored oil.
• Vanilla extract. A must for any of my baked goods.
• All-purpose flour. I used white whole wheat flour to add a little extra fiber and nutrition. White and wheat flour also work.
• Baking powder and baking soda. Using both baking powder and soda gives this bread a better rise- something I picked up in culinary school (and side-by-side testing). Without eggs, the double lift ensures the bread doesn’t turn dense. 
• Cinnamon. A must for any good banana bread recipe.
• Pecans. I prefer using raw pecans to let their flavor really shine, but roasted and unsalted pecans are also excellent options.
• Cinnamon sugar topping. Optional, but a mix of white sugar and cinnamon.

How to make banana pecan bread

Step 1- Cream the sugar. In a large bowl, combine the bananas, sugar, and oil until smooth and glossy.

Step 2- Make batter. Add in the remaining ingredients and mix until combined.

Step 3- Assemble. Pour the batter into a lined pan and sprinkle with cinnamon sugar and more pecans.

Step 4- Bake. Bake the banana pecan bread for 47-50 minutes, or until a toothpick comes out clean from the center.

Arman’s recipe tips

• Don’t overbake. Banana bread continues to cook from residual heat even after you take it from the oven. I tested pulling it out at the 45, 47, and 50 minute marks- every time, the 47 minute mark gave me the moist crumb without dense, gummy streaks. 
• Every oven is different. This somewhat contradicts the previous point, but it must be noted. My oven consistently finishes the bread at 47 minutes, but when my sister made it in her older oven, it took closer to 52 minutes. That’s why the skewer test is important. Insert it into the center: if it comes out clean or with a few crumbs, it’s done. 
• Cooling is crucial. Let the bread cool completely before slicing. I learned this the hard way: slicing too soon made the loaf collapse and look underbaked (even though it wasn’t!). Cooling allows the crumb to set and makes for neat, bakery-style slices. 

Frequently asked questions

More delicious ways to enjoy banana bread

Originally published December 2019, updated and republished September 2025