Banana Pecan Bread by Tyler Florence
Tyler Florence’s Banana Pecan Bread is a warm and inviting twist on the classic banana bread recipe, packed with rich flavors and nutty goodness. Made with perfectly ripe bananas, creamy buttermilk, and a generous handful of chopped pecans, this moist and tender loaf is elevated with the subtle essence of vanilla. The addition of buttermilk ensures a soft crumb, while the pecans bring a delightful crunch to each slice. With only 15 minutes of prep and a heavenly aroma that fills your kitchen as it bakes, this quick bread is the ultimate treat for breakfast, snacking, or dessert. Serve it warm with a smear of butter, or enjoy it on its own—this recipe is a guaranteed crowd-pleaser! Perfect for using up overripe bananas, this one-bowl wonder is a must-try for any home baker looking for a timeless classic with a pecan-powered twist.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Buttermilk
- 1 cup Pecans
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, mash the bananas until smooth.
Add the granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the chopped pecans gently with a spatula.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Turn the bread out onto a wire rack to finish cooling before slicing.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 211.3 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
