This Banana Nut Bread is an extremely moist banana bread studded with pecans, topped with vanilla glaze! A delicious bread for any time of the year!
What is more classic than a Banana Bread Recipe? It is one of those dessert, breakfast, brunch recipes that everyone loves and everyone can’t get enough of.
I know when I have a slice of my Banana Nut Bread I really just can’t stop at one, neither can my husband. That is how much we love this bread.
It is super simple, that is the best part about quick breads like these is that they come together quickly and you don’t have to wait for any rise time or anything.
This Banana Nut Bread is one recipe that we have been making for years, we don’t usually stray from it because I worked so hard to find the perfect flavor combination that just works and is amazing.
It has delicious brown sugar in it with pecans and then it is all topped off with a delicious glaze, this bread really is the triple threat!
Some of our other favorite banana breads we have on our site include Chocolate Chip Red Velvet Banana Bread, White Chocolate Cheesecake Filled Banana Bread and Chocolate Chunk Vanilla Banana Bread.
WHY THIS RECIPE WORKS:
- With easy pantry baking staples, you should have all the ingredients on hand.
- You can double this recipe to save a loaf for later consumption.
- The glaze really sets this recipe off and is highly recommended.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Ground cinnamon
Baking soda
Sea salt
Unsalted butter
Light brown sugar
Eggs
Bananas
Sour cream
Vanilla extract
Pecans
Powdered sugar
Milk
HOW TO MAKE BANANA NUT BREAD:
Banana Nut Bread:
- Preheat the oven to 350°F degrees. Spray a 9×5 loaf pan with baking spray, set aside. In a medium-sized bowl, mix together the flour, cinnamon, baking soda, and salt, set aside.
- Cream together the butter and brown sugar for about 3 minutes in a stand mixer or with a hand mixer in a large bowl. Add in the eggs one at a time, beating them into the mixture fully before adding the next.
- Add the mashed bananas, sour cream, and vanilla beat for 1 minute. Using a large spoon or spatula, slowly mix the dry ingredients into the wet ingredients. Mix until no flour pockets remain but do not over mix. Fold in the pecans.
- Spoon the batter into the prepared loaf pan. Bake for 60-65 minutes, loosely covering the bread at the 30-minute mark with foil if you find it is browning too quickly. This will make sure the bread doesn’t get too dark. Bread is done when a toothpick inserted comes out clean.
- Take the bread out of the oven and let cool for 10 minutes on a wire rack. Remove the bread from the pan and let it cool completely.
Vanilla Glaze:
- While the bread is cooling, make the vanilla glaze. Melt the butter in a microwave-safe bowl, add in the vanilla, powdered sugar, and milk. Whisk until smooth.
- When the bread is completely cool, pour the glaze over the top of the bread and let it run down the sides, make sure you have a pan underneath to catch any excess glaze. Let the glaze set up for 20 minutes. Serve and enjoy!
See how simple it is to make this Banana Nut Bread, you really can’t mess this one up. This is another reason why I love quick breads, is that they are just super simple.
We use 5 bananas in this recipe so there is absolutely not lacking in the banana flavor department, partnered with the brown sugar you get this tasty caramelizing banana taste that is to die for.
We absolutely love the glaze and we add it every time as we feel like it adds so much extra flavor to this bread itself, it is optional but I highly recommend it.
WHAT KIND OF NUTS SHOULD I USE?
For this Banana Bread Recipe we used pecans, but you can also use walnuts which are another commonly added nut to this recipe.
Sometimes we use my Cinnamon Sugar Roasted Pecans for this recipe, they are a great tasting flavor that we add when we do make them around the holidays!
WHAT KIND OF BANANAS DO I USE?
For this Banana Nut Bread, you will want to use ripe bananas, they contain more sugar which gives them more of that potent banana flavor in banana bread recipes.
A banana can never be too ripe unless of course it does start molding or is having fruit flies, etc. Otherwise the riper the banana the better in a bread recipe.
DO I HAVE TO USE NUTS?
You do not have to use nuts in this. If you are not a nut fan you can completely omit them. The bread will work regardless without them. We love the added flavor and crunch.
But there are people out there that have a nut allergy or just simply do not like them so they can be left out if desired.
HOW TO STORE:
This Banana Nut Bread can be stored at room temperature in an airtight container on the countertop for up to 4 days.
This can also be frozen, bake according to directions and let cool full, do not glaze. Wrap the bread in plastic wrap and then foil and place in the freezer.
This will keep in the freezer for up to 4 months. To defrost, remove to countertop until thawed. Make your glaze and glaze your bread, cut, and serve.
TIPS AND TRICKS:
- Nuts are completely optional in this recipe.
- You can use pecans or walnuts in this banana bread.
- Use really ripe bananas to get the best banana flavor you can.
- This can be frozen, see my tips above.
- Double this recipe to serve more people or to store for later consumption.
If you want a deliciously moist, flavorful, and absolutely easy recipe then you have to try my Banana Nut Bread ASAP!
If you like this recipe you might also like:
If you’ve tried this BANANA NUT BREAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Banana Nut Bread
Ingredients
Bread:
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 8 tablespoons unsalted butter softened
- 3/4 cup light brown sugar packed
- 2 large eggs room temp
- 2 cups mashed bananas about 5 medium bananas
- 1/2 cup sour cream room temp
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
Vanilla Glaze:
- 2 cups powdered sugar
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon milk room temp
Instructions
Banana Nut Bread:
- Preheat the oven to 350°F degrees. Spray a 9x5 loaf pan with baking spray, set aside. In a medium-sized bowl, mix together the flour, cinnamon, baking soda, and salt, set aside.
- Cream together the butter and brown sugar for about 3 minutes in a stand mixer or with a hand mixer in a large bowl. Add in the eggs one at a time, beating them into the mixture fully before adding the next.
- Add the mashed bananas, sour cream, and vanilla beat for 1 minute. Using a large spoon or spatula, slowly mix the dry ingredients into the wet ingredients. Mix until no flour pockets remain but do not over mix. Fold in the pecans.
- Spoon the batter into the prepared loaf pan. Bake for 60-65 minutes, loosely covering the bread at the 30-minute mark with foil if you find it is browning too quickly. This will make sure the bread doesn't get too dark. Bread is done when a toothpick inserted comes out clean.
- Take the bread out of the oven and let cool for 10 minutes on a wire rack. Remove the bread from the pan and let it cool completely.
Vanilla Glaze:
- While the bread is cooling, make the vanilla glaze. Melt the butter in a microwave-safe bowl, add in the vanilla, powdered sugar, and milk. Whisk until smooth.
- When the bread is completely cool, pour the glaze over the top of the bread and let it run down the sides, make sure you have a pan underneath to catch any excess glaze. Let the glaze set up for 20 minutes. Serve and enjoy!
Notes
- Nuts are completely optional in this recipe.
- You can use pecans or walnuts in this banana bread.
- Use really ripe bananas to get the best banana flavor you can.
- This can be frozen, see my tips above.
- Double this recipe to serve more people or to store for later consumption.
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