Butter Pecan Banana Bread

5 from 5 votes

This Butter Pecan Banana Bread is a moist, tender loaf made with ripe bananas, toasted pecans, and browned butter for a rich, nutty flavor. It’s finished with a light cream cheese frosting that adds a subtle tang and balances the sweetness.

Prep Time20

Cook Time55

Chill30

Course: Bread, Breakfast, Brunch, Cake, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Adrianna Adarme

Equipment

(8x4-inch or 9x5-inch) loaf pan.

Ingredients

1/2 cup unsalted butter
3/4 cup (75g) finely chopped pecans
1 1/2 cups mashed bananas (from 3 large or 4 small very ripe bananas)
1 cup (200g) white granulated sugar
3 tablespoons (37g) neutral oil
2 teaspoons vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
1 3/4 cups (195g) all-purpose flour

Cream Cheese Frosting

3 tablespoons unsalted butter at room temperature
3 ounces cream cheese at room temperature
1 cup powdered sugar
Pinch kosher salt
1 tablespoon heavy cream
1 teaspoon vanilla extract

Instructions

To Make the Banana Loaf:

Start by making the butter pecan mixture. In a small saucepan over low heat melt a stick of butter. Once the butter has melted, Stir in the pecans and turn the heat to medium. Once the butter starts to bubble and foam up, cook the mixture for a full 2 minutes, stir very frequently with a silicone spatula, making sure you scrape down the bottom of the pan, this will ensure nothing burns and the butter and pecans brown evenly. After the two minutes the pecans and butter should be very fragrant. Remove the pan from the heat and immediately transfer the butter pecan mixture to a large bowl to cool for 15 minutes.
During the 15-minute cool down, preheat your oven to 350ºF and grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, and put a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan for an easy way to release the loaf to cool. This cool-down period is also a perfect time to prep and mash the banana.
After the 15 minutes are up, add the mashed banana, sugar, oil, and vanilla extract to the butter pecan mixture and whisk to combine. Add the eggs together and whisk until the eggs are fully combined, then whisk in the baking powder, baking soda, and salt. Finally, add the flour and use a large silicone spatula to mix everything just until the batter has come together, trying not to over-mix.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.
Let the loaf cool for about 10 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.

To Make the Frosting:

In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth. Next, add the butter and beat it until smooth, about 15 seconds.
Add the powdered sugar, salt, vanilla, and heavy cream. Beat for a full 2 minutes for fluffy and smooth frosting.

To Assemble:

Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over. Slice up the butter pecan banana loaf and serve.
Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.

Video

Notes

Quick Tips

Do not over-mix the batter. Stir just until the flour disappears to keep the crumb soft and tender.

Cool completely before frosting. If the loaf is warm, the frosting will melt and slide off.

Storage

Store the frosted loaf tightly wrapped with plastic wrap at room temperature for up to 3 days.

For longer storage, freeze the unfrosted loaf. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Nutrition