Description
This irresistible Southern banana nut bread with a cinnamon twist is soft, moist, and packed with pecans and swirls of warm spice. A perfect banana bread recipe made with overripe bananas and pantry staples for a classic Southern treat. Great for breakfast, dessert, or snacking!
Ingredients
3 ripe bananas
0.5 cup unsalted butter, melted
0.75 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 tablespoon ground cinnamon
0.25 cup brown sugar (for cinnamon swirl)
0.75 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas until mostly smooth.
3. Add melted butter, brown sugar, eggs, and vanilla. Stir until well combined.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually fold dry mixture into wet ingredients until just combined.
6. In a small bowl, mix cinnamon with 0.25 cup brown sugar.
7. Pour half the batter into the pan, sprinkle half the cinnamon sugar, repeat with remaining batter and cinnamon mixture.
8. Lightly swirl with a knife for a marbled effect.
9. Fold in chopped pecans or sprinkle them on top.
10. Bake for 55–65 minutes until a toothpick inserted comes out clean.
11. Cool in pan 10 minutes, then move to wire rack to cool completely.
Notes
Use very ripe bananas with brown skins for best flavor.
Don’t overmix the batter once you add the flour to keep it tender.
You can swap pecans with walnuts or add chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg