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    Home » Breads

    Banana Bread with Pecans

    Published: Mar 25, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Whether you're looking for a breakfast treat, an afternoon snack, or a dessert to share with family and friends, this gluten free & dairy free banana bread with pecans is sure to satisfy. This classic recipe is a crowd-pleaser for its moist texture, sweet banana flavor, and added crunch from the pecans. Plus it's so easy to make even a new baker can do it!

    Slices of banana bread stacked on a wooden cutting board.

    Banana recipes are some of our family favorites. This recipe uses 3 bananas, but if you have more ripe bananas to use up, try out my gluten free banana chocolate chip muffins or this banana bread coffee cake.

    Jump to:
    • Why you'll love this recipe
    • Ingredient Notes
    • Substitutions & Variations
    • Instructions
    • Baking Tip
    • Recipe FAQs
    • More banana recipes...
    • Recipe

    Why you'll love this recipe

    • I have made this banana pecan bread dozens of times, so I know it will turn out perfect for you.
    • This easy banana nut bread recipe uses only a few common ingredients and the mixing process is simple enough for a beginning baker.
    • Can be customized to your own tastes by using different nuts, chocolate chips or fruit.
    • It's a great way to use up overripe bananas that might otherwise go to waste.
    • Three bananas makes this bread moist and full of flavor.
    • It's gluten free & dairy free.

    Ingredient Notes

    Ingredients for banana bread with pecans on a white marble table.
    • Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand flour in most of my baking recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar binder. Note that a different brand of gluten free flour may provide different results.
    • Baking Powder & Baking Soda - We need both leavening agents to help the banana bread rise up and turn golden brown. Reminder: baking powder expires after 6 months so make sure yours is fresh!
    • Oil - I use olive oil in most of my recipes. However, any light flavored cooking oil will work here. You could also use melted coconut oil in the same measure.
    • Bananas - You want your bananas to be nice and ripe, like the ones in the photo or even darker as long as it doesn't smell spoiled. The riper the banana is, the stronger and sweeter the banana flavor will be in the bread.

    See recipe card for full ingredient list and quantities.

    Substitutions & Variations

    • Add chocolate chips - replace the pecans with an equal measure of chocolate chips.
    • No pecans - use chopped walnuts or almonds in place of pecans.
    • Add fruit - try replacing ½ cup of pecans with ½ cup of fresh blueberries.
    • Turn this loaf into banana pecan muffins. Divide into 12 muffin cups, bake at 375 for about 28 minutes.

    Instructions

    Banana bread uses the muffin method for mixing. It can be made with just a bowl, whisk and spatula - no mixer needed.

    Flour, salt, baking powder, baking soda, cinnamon and sugar in a large metal mixing bowl.

    STEP 1: Combine gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk until well combined.

    Two eggs whisked until frothy in a small metal mixing bowl.

    STEP 2: In a second bowl, whisk the two eggs until frothy like soap bubbles.

    Oil and vanilla added to beaten eggs in a small mixing bowl.

    STEP 3: Add oil and vanilla to the beaten egg and whisk until smooth.

    Three bananas mashed to a wet pulp on a white plate.

    STEP 4: Mash three bananas with a fork until they are wet and pulpy, with just a few lumps.

    Mashed banana and egg mixture being folded into the dry ingredients with a spatula.

    STEP 5: Add the egg mixture and mashed banana to the dry ingredients and fold together with a spatula.

    Chopped pecans added to the banana bread batter.

    STEP 6: Add ¾ cup of pecans to the banana bread batter and fold a few more times.

    Unbaked banana bread topped with chopped pecans in a parchment lined baking tin.

    Step 7: Pour the banana bread batter into a parchment lined baking tin. Sprinkle the top with the remaining pecans and bake.

    Baking Tip

    To check for done: gently poke the top center of the loaf with one finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.

    A freshly baked loaf of banana bread topped with pecans in a metal baking tin.

    Recipe FAQs

    What nuts go best with bananas?

    We love making our banana bread with pecans, but walnuts are also a great choice.

    Why is my banana bread not moist?

    The most likely problem is too much flour. Be careful to measure your flour correctly - spoon it into the measuring cup and level off. Never scoop the measuring cup into the flour.

    Why is my banana nut bread gummy?

    Over mixing can cause banana bread to become gummy when baked. Be sure to only fold enough times to incorporate the dry ingredients - usually about 10-15 strokes.

    How do I store banana bread?

    Banana bread should be kept in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, store your banana bread in the refrigerator to prevent the bananas from spoiling.

    Can a banana be too ripe for banana bread?

    You can use bananas that have peels with spots or completely black. The most important thing is that the banana hasn't spoiled. If you notice a fermented smell from your banana, it's leaking or has any insects then discard it.

    More banana recipes...

    Looking for other recipes like this? Try these:

    • A closeup of a gluten free banana chocolate chip muffin with a bite taken out.
      Gluten Free Banana Chocolate Chip Muffins
    • A gluten free banana cake sliced and sitting on a white cake stand.
      Gluten Free Banana Cake
    • A small glass filled with apple banana smoothie and garnished with a cinnamon stick.
      Apple and Banana Smoothie
    • A stack of gluten free banana pancakes topped with sliced bananas and syrup.
      Gluten Free Banana Pancakes

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    Banana Bread with Pecans

    Made with wholesome ingredients like ripe bananas and crunchy pecans, this gluten free & dairy free banana bread recipe sure to satisfy your sweet tooth. So whether you're looking for a healthy breakfast option or a tasty dessert, banana bread with pecans is sure to be a hit!
    Author: Tiffany
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Cooling Time: 10 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12
    Calories: 288kcal

    Ingredients

    • 3 Bananas mashed
    • 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • ¼ teaspoon Salt
    • 1 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Cinnamon
    • 1 Cup Sugar
    • 2 Eggs
    • 6 Tablespoons Oil
    • 1 ½ teaspoon Vanilla
    • 1 Cup Pecans roughly chopped & divided

    Instructions

    • Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
    • Combine the gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk well to combine. Set aside.
      2 Cups Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
    • Crack the eggs into a second smaller mixing bowl. Whisk until they are frothy like soap bubbles.
      2 Eggs
    • Add the vanilla and oil to the beaten eggs. Whisk again until smooth.
      6 Tablespoons Oil, 1 ½ teaspoon Vanilla
    • Use a fork to mash the bananas until they are wet and pulpy, with just a few lumps left.
      3 Bananas
    • Add the egg mixture and the mashed banana to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated, about 10-15 strokes.
    • Add ¾ cup of the chopped pecans to the banana bread batter. Fold together a few strokes to evenly distribute.
      1 Cup Pecans
    • Pour the batter into your prepared pan and top with the remaining pecans.
    • Bake in preheated oven on the center rack for 55-60 minutes, until the top springs back when gently poked. If your bread starts to get overly brown, loosely lay a piece of aluminum foil over the top of the bread and continue to bake until cooked through.
    • Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer the banana bread from the pan to a wire rack to cool completely.

    Notes

    Bananas: Use overripe bananas for the best, sweet banana flavor.
    Avoid Overmixing: Over mixing your batter will result in a denser, gummy result.  Fold gently just until the dry ingredients are mixed in.
    Avoid Soggy Bread: Remove the bread from the pan after it has cooled for 10 minutes.  This prevents the bottom from getting soggy as the moisture settles in the pan.
    Storage: Banana bread should be kept in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, store your banana bread in the refrigerator to prevent the bananas from spoiling.
    Calories: 288kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 140mg | Potassium: 151mg | Fiber: 4g | Sugar: 21g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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