Pecan and banana bread

    1 hour 30 min

    This recipe brings together the perfect combination of roasted pecans and ripe bananas. It's sweet, fruity, nutty and very hearty. Serve thickly sliced for dessert, afternoon tea, elevenses or pop into packed lunches.

    31 people made this

    Serves: 16 

    • 80g chopped pecans
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 340g very ripe, mashed bananas
    • 200g caster sugar
    • 2 large eggs
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon coconut extract
    • 2 tablespoons lemon juice
    • 115g light butter, at room temperature

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 140 C / Gas 1. Spread the pecans onto a baking tray and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
    2. Raise the oven temperature to 180 C / Gas 4. Spray two mini loaf tins with oil spray.
    3. Combine the toasted pecans, flour, bicarbonate of soda, baking powder and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture and pour the batter into the prepared loaf tins, filling them about 3/4 full.
    4. Bake in the preheated oven until a skewer inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the tins for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in cling film.


    You can purchase coconut extract online. Alternatively, use more vanilla extract.

    Cook's note

    You can also use this recipe to make muffins, cupcakes or one loaf. Simply adjust the baking time accordingly.

    Storage tips

    If freezing, wrap in cling film and then add an additional layer of foil before storing the bags in an airtight freezer bag. They should keep in the freezer for 2 to 3 months.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin.  -  25 Sep 2010  (Review from Allrecipes US | Canada)


    I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finished baking.  -  23 Nov 2010  (Review from Allrecipes US | Canada)


    VERY good banana bread. I doubled the ingredients and it made 7 mini loaves (6 x 3 1/2). I made as directed with the exception of light butter, only had regular. Baked 3 without nuts (for son) and 4 with the toasted nuts. Delicious - will be making this one again. Thanks for sharing the recipe.  -  10 Feb 2011  (Review from Allrecipes US | Canada)