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–+ servings
Three slices of banana bread stacked on a beige plate.

Bakery Style Banana Bread with Pecans

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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 414 kcal

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

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 in a freezer bag in the freezer for up to 3 months. 

Nutrition*

Serving: 1 sliceCalories: 414kcalCarbohydrates: 58.1gProtein: 6.3gFat: 18.5gSaturated Fat: 8.3gCholesterol: 77mgSodium: 281mgPotassium: 267mgFiber: 2.7gSugar: 27.6gCalcium: 40mgIron: 2mg

*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.

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