This Bakery Style Banana Bread with Pecans is light, fluffy, and loaded with crunchy pecans. The secret to this moist and fluffy banana bread? Buttermilk! Not only does the buttermilk provide a rich flavor but it helps to give this bread its rise, while the pecans provide a nutty contrast and texture. It rivals any bakery or coffee shop banana bread, so save a few bucks and make this at home!
I get it- we all love running to the bakery to grab a coffee and a quick breakfast item to go. But this bakery-style banana bread with pecans is so easy to make at home and is so much better than store-bought.
And let's be honest, you have some ugly browned bananas in your kitchen right now- don't you? I knew it- so let's do something about it.
Bonus- you don't have to add pecans, or any nut for that matter. The recipe works with or without the nuts. After you run to the store to grab buttermilk, you can always use the leftover buttermilk to make this French toast. A breakfast win!
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Ingredients
Here is what you will need to make this moist, delicious banana bread.
- Flour
- Baking Soda
- Salt
- Cinnamon
- Sugar- Dark brown sugar and white sugar
- Bananas- Very ripe and mashed
- Buttermilk
- Vanilla
- Eggs
- Butter- Unsalted
- Pecans- Unsalted and toasted (optional)
See the recipe card for full ingredient list.
How to make bakery-style banana bread
Use this helpful guide to help you make a successful banana pecan bread.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, sugar and vanilla.
Add the buttermilk and the mashed bananas.
With a spatula, stir to combine.
Add the flour mixture to the banana mixture, stirring until no flour streaks remain. Fold in the pecans.
Pour into a prepared 9x5 loaf pan (sprinkle with turbinado sugar if using), and bake at 350°F for 55-60 minutes, or until a tester comes out clean.
💡Top Tip
Make sure your bananas are ripe. The riper the better. Those brown spots on your bananas are a great sign that they are ready for banana bread!
Substitutions and variations
- Buttermilk- If you don't have buttermilk, you can swap it out in milk, sour cream, or even Greek yogurt. To make a buttermilk substitute in a pinch, add 1 tablespoon of white vinegar to a measuring cup, and add milk until you reach the 1 cup line. Let sit for 5-10 minutes.
- Butter- In place of the butter you can use a neutral flavored oil such as vegetable oil.
- Pecans- Try walnuts, almonds, or even peanuts in place of the pecans. Can't have nuts? Just omit them.
- In place of the pecans, try adding chocolate chips for a little indulgence.
- Convert them to muffins! Follow this guide for all the tips and tricks.
How to store bakery style banana bread
Store the banana bread on the counter for 3 days wrapped in plastic wrap. Place a paper towel over the top to absorb some of the moisture. This bread also freezes very well. Wrap tightly in wrap and place it in a freezer bag in the freezer for up to 3 months.
FAQ
If your bananas aren't ripe, you can place them in a paper bag and leave them out on the counter. They should brown quicker overnight or by the next day.
Once removed from the oven, allow the banana bread to rest in the pan for 10-15 to cool, before inverting it and removing it.
Banana Bread Pairings
Looking for something to serve with your banana bread? Try these!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Bakery Style Banana Bread with Pecans
Equipment
- 9x5 inch loaf pan
- mixing bowls, measuring cups, and measuring spoons
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon Kosher or fine sea salt
- 2 large eggs
- ½ cup brown sugar
- ½ cup white granulated sugar
- ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 3 medium very ripe bananas, mashed (1 cup)
- ½ cup chopped pecans
- 1 tablespoon turbinado sugar for sprinkling the top optional
Instructions
- Preheat the oven to 350°F.
- Flour and butter a 9x5 loaf pan (I use baking spray).
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until combined.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon Kosher or fine sea salt
- In a separate bowl, whisk together the eggs, and sugars until combined. Stir in the vanilla. Slowly add the butter and stir. Add the buttermilk and bananas and stir to combine. Add the banana mixture to the flour mixture and stir until combined.2 large eggs, ½ cup brown sugar, ½ cup white granulated sugar, ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled, 1 teaspoon vanilla extract, ¼ cup buttermilk, 3 medium very ripe bananas, mashed (1 cup)
- Fold in the chopped pecans. Pour batter into the prepared loaf pan.½ cup chopped pecans
- Sprinkle the top with the turbinado sugar (optional).1 tablespoon turbinado sugar for sprinkling the top
- Bake for 55-60 minutes, or until a tester placed in the middle of the loaf comes out clean. Allow to cool in the pan for 15 minutes, then remove and place on wire rack to finish cooling. Serve warm, toasted, or room temperature. Enjoy!
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Cheryl says
Yes!! Banana-y is absolutely a word 😁❤️. I had misplaced an old recipe that used buttermilk that was my favorite go-to... can't wait to try yours!
Robin Black says
I've made a lot of banana breads in my day, but this one was the moistest, most flavorful one yet. I'm throwing all my other banana bread recipes away.